Ingredients with Measurements:
- 1 pound of pork belly
- 1 pound of chorizo sausage
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 2 cups of water
- 2 cups of milk
- 1 cup of peanuts
- 1 cup of cornstarch
- 1 cup of peas
- 1 cup of carrots, chopped
- 1 cup of potatoes, chopped
- 1 cup of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. In a large pot, cook the pork belly over medium heat until it is browned and crispy. Remove the pork belly from the pot and set it aside.
2. In the same pot, cook the chorizo sausage until it is browned. Remove the chorizo from the pot and set it aside.
3. In the same pot, sauté the onion and garlic until they are translucent.
4. Add the cumin, paprika, salt, and black pepper to the pot and stir until the spices are fragrant.
5. Add the water, milk, peanuts, peas, carrots, and potatoes to the pot and stir until everything is well combined.
6. Bring the mixture to a boil and then reduce the heat to low. Simmer the mixture for 30 minutes.
7. In a blender, blend the cornstarch with 1 cup of water until it is smooth.
8. Add the cornstarch mixture to the pot and stir until the mixture thickens.
9. Add the pork belly and chorizo back to the pot and stir until everything is well combined.
10. Simmer the mixture for an additional 10 minutes.
11. Serve the guatitas con chorizo hot with chopped cilantro and lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 580
Fat: 40g
Carbohydrates: 23g
Protein: 32g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Chorizo sausage can be substituted with any type of sausage.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add diced tomatoes to the pot for a more tomato-based flavor.
- Add a can of black beans to the pot for extra protein.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and tricks:
- Make sure to brown the pork belly and chorizo well for maximum flavor.
- Use a blender to ensure the cornstarch is well blended and smooth.
- Add more water or milk if the mixture is too thick.
Storage instructions:
Store the guatitas con chorizo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the guatitas con chorizo in a pot over low heat until heated through.
Presentation ideas:
Serve the guatitas con chorizo in a bowl with chopped cilantro on top.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve the guatitas con chorizo with rice and beans.
Suggested side dishes:
- Avocado salad
- Grilled vegetables
- Plantains
Troubleshooting advice:
- If the mixture is too thick, add more water or milk.
- If the mixture is too thin, add more cornstarch.
Food safety advice:
Make sure to cook the pork belly and chorizo to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Guatitas con chorizo is a traditional Ecuadorian stew that is typically made with beef tripe. However, this recipe uses pork belly and chorizo for a more flavorful and hearty dish.
Flavor profiles:
Savory, spicy, and nutty.
Serving suggestions:
Serve the guatitas con chorizo with rice and beans for a complete meal.
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Region: Mexican