A Guatemalan recipe that can be served inside a tortilla with rice and beans or as you see it.
Ingredients
- 2 tablespoons olive oil
- 2 lbs pork, beef or chicken, cubed
- salt and pepper, to taste
- 3 bay leaves, (called "laurel" here)
- 1/4 teaspoon thyme
- 2 medium jalapenos, chopped
- 1 cinnamon stick, 1 inch long (called "canela" here)
- 1 teaspoon nutmeg
- 3 cups water
- 1/4 cup sour orange juice
- 1 small tomato, sliced
- 1 small onion, finely chopped
- 1 garlic clove, sliced
- 1/2 cup breadcrumbs, toasted
Directions
1. Saute meat in oil for 5 minutes.
2. Add salt, pepper, bay leaves, thyme, chiles, cinnamon stick, and nutmeg.
3. Stir well.
4. Add water and orange juice.
5. Bring to a boil, reduce heat and simmer.
6. Meanwhile combine tomato, onion and garlic in blender and puree.
7. Add pureed mixture to the pork mixture in pan and continue to simmer for 1 hour.
8. Add crumbs to thicken broth and simmer for 10 minutes.
9. Serve hot.
