Cooks this dish for paying guests · Verified chef · Answers buyers directly
10 h total80 min hands-onServes 8Medium
5 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDThe maize has to flower open, which happens hours before the pork is ready.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Cacahuazintle maize000 g
Pork shoulder000 g
Pork trotter000 g
Pork head or neck000 g
Guajillo chillies000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Cacahuazintle, hominy and what is actually in the tin
Knowing when the kernels have flowered
Skimming a long pork broth
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 18 of the 23 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: timing the pork against the maize — step 14 of 23.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Rosalba Zaragoza watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Maize in first, pork three hours later
Sieving the chilli, always
Every garnish raw and cold at the table
How long the nixtamalised maize needs before the pork joins it, and the chilli quantity that colours without heat.
Written by Rosalba Zaragoza. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
195 people cooked it, 88% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 5 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
