Steps to Make Encebollado Ecuatoriano Con Canguil

Carne Con Chilies

El encebollado ganó espacio entre el populacho en los años 50, vendido en baldes, en carretillas en el centro del puerto principal.

Recipe Summary Carne Con Chilies

This delicious tomatillo-based sauce can be made with beef, pork or chicken though it is traditionally served with pork. Unfortunately, I don't have precise measurements of the seasonings, but do some tasting along the way! Serve it over rice for a delicious Mexican dish!

Ingredients | Encebollado Ecuatoriano Con Canguil

4 large boneless pork chops, fat trimmed and reserved

¼ teaspoon ground black pepper, or to taste

½ teaspoon garlic powder, or to taste

½ teaspoon seasoning salt, or to taste

1 lime, cut into 4 wedges

10 tomatillos, husked and cut in half

1 tomato, quartered

2 jalapeno peppers, seeded and halved

3 dried red chile peppers, chopped

1 clove garlic

½ teaspoon salt, or to taste

Directions

Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.

Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.

At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth.

Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary.

Info | Encebollado Ecuatoriano Con Canguil

prep: 15 mins cook: 40 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Carne Con Chilies

World Cuisine Recipes, Latin American, Mexican,

Images of Encebollado Ecuatoriano Con Canguil

Encebollado Ecuatoriano Con Canguil : El encebollado, una de las elaboraciones más importantes de la gastronomía ecuatoriana, es un plato de origen humilde, característico de la costa, que se asemeja a guisos o caldos de pescado, elaborado con yuca, cebolla encurtida y condimentos, que generalmente se acompaña de chifles (plátano frito), arroz o canguil.