Mexican pork recipes
37 Mexican pork recipes, each written for this site and each saying what its method turns on.
- Adobada, sourced from Mexico. Pork under a thick chilli paste rubbed on like a coating, cooked in a pan so the paste catches and darkens. Pork.
- Alambre, sourced from Mexico. Everything chopped together on the griddle and the cheese melted over the heap, so nothing is served in one piece. Pork, Beef.
- Albóndigas, sourced from Mexico. The meatballs go into the broth raw with the rice still uncooked inside them, so they swell and thicken it as they cook. Pork, Beef, Egg.
- Borracho Beans, sourced from Mexico. Beer in place of some of the water, added early enough to lose its rawness and cook its bitterness out. Pork.
- Burrito, sourced from Mexico. The sides folded in before it is rolled, so nothing escapes at the ends — and it is never fried. Pork, Beef.
- Calabacitas con Puerco, sourced from Mexico. The courgette salted only in the pan and never before, because salted early it floods the dish with water. Pork.
- Carne de Chango, sourced from Mexico. The pork smoked over dry sugarcane husks before it ever meets the grill, which is where all the flavour comes from. Pork.
- Carnitas, sourced from Mexico. Pork simmered soft in lard, and then the heat turned up so it fries in the same fat it cooked in. Pork.
- Cemitas, sourced from Mexico. An egg-enriched roll built for a sturdy crumb, because it is loaded heavily and then squashed flat. Pork, Egg.
- Chalupas, sourced from Mexico. Small masa boats with a hollow pressed in by thumb, dropped into hot fat rather than griddled, and sauced the moment they come out. Pork.
- Chicharrón en Salsa, sourced from Mexico. It goes into the sauce dry and is left to go soft on purpose, which is the opposite of everything the chicharrón page works for. Pork.
- Chileajo de Cerdo, sourced from Mexico. A great deal of garlic going in raw and blended rather than fried, which is what the name is about. Pork.
- Chiles en Nogada, sourced from Mexico. The walnuts skinned one by one after a night in milk, which is the only way the sauce comes out white. Pork.
- Chilorio, sourced from Mexico. Pork cooked tender first and the chilli paste added only at the end, then dried until it coats every strand and goes sticky. Pork.
- Choriqueso, sourced from Mexico. The chorizo fat poured off before the cheese goes in, because cheese melted into rendered fat splits. Pork.
- Clemole, sourced from Mexico. The plain one, thickened by nothing but its own tomato — no seeds, no nuts, no bread, no chocolate. Pork.
- Cochinita Pibil, sourced from Mexico. Pork in sour orange and achiote, wrapped in banana leaf whose job is to keep the acid from drying the meat. Pork.
- Frijoles Charros, sourced from Mexico. Kept deliberately brothy and eaten as a soup from a bowl, with everything cooked in the liquid rather than into it. Pork.
- Frijoles Puercos, sourced from Mexico. Fried down hard until it is stiff enough to hold a shape on a spoon and a tortilla will stand up in it. Pork.
- Gorditas, sourced from Mexico. A thick masa cake griddled whole, then split open along its edge and stuffed through the slit. Pork.
- Gringas, sourced from Mexico. Chilli-marinated pork and cheese in a flour tortilla, griddled in the fat that runs out of the meat. Pork.
- Huevos Motuleños, sourced from Mexico. The yolks left deliberately liquid, because the yolk is part of the sauce that binds everything underneath. Pork, Egg.
- Manchamanteles, sourced from Mexico. The mole with fruit in it, added late enough that the pineapple and plantain keep their shape. Chicken, Pork.
- Memelas, sourced from Mexico. Pinched while still raw and left oval, then griddled — not pinched hot and round like a sope. Pork.
- Menudo, sourced from Mexico. The tripe scrubbed with coarse salt and lime, blanched and rinsed before any cooking starts — and nothing later makes up for skipping it. Pork, Beef.
- Molotes, sourced from Mexico. Sealed into a pointed spindle with the filling inside and then deep fried, so it puffs away from the filling. Pork.
- Poc Chuc, sourced from Mexico. Pressed thin and in the sour orange for twenty minutes only, because the acid starts cooking it after that. Pork.
- Pollo Motuleño, sourced from Mexico. Built on a fried tortilla and assembled one plate at a time, because the tortilla has about two minutes. Chicken, Pork.
- Pozole, sourced from Mexico. The whole dish waits on the hominy, which is ready when every grain has burst open into a four-petalled flower. Chicken, Pork.
- Queso Flameado, sourced from Mexico. The spirit warmed separately and lit as it goes on, never poured cold from the bottle onto hot cheese. Pork.
- Relleno Negro, sourced from Mexico. The chillies burned black on purpose, outdoors, and the smoke is the whole flavour of the dish. Pork, Turkey, Egg.
- Sincronizadas, sourced from Mexico. Two flour tortillas with ham and cheese between them — a sandwich, and it is built and cut like one. Pork.
- Tacos, sourced from Mexico. The tortilla doubled and nothing fried — two warm tortillas per taco, because one tears under anything wet. Chicken, Pork.
- Tacos al Pastor, sourced from Mexico. Thin slices stacked into a cone with pineapple at the top, so the outside chars and is shaved off while the inside goes on cooking. Pork.
- Tlayuda, sourced from Mexico. The tortilla dried hard first and then grilled flat over coals, so it goes brittle in patches and stays bendy in others. Chicken, Pork.
- Tortas, sourced from Mexico. Crumb pulled out of both halves so the filling sits below the crust line, then the whole thing pressed on the griddle. Pork.
- Tostilocos, sourced from Mexico. Built inside the opened bag and eaten out of it, because the bag is the bowl and the mixing vessel. Pork.
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