Hot chili peppers are a kind of visiting card of Mexican cuisine. It will give an extraordinary piquant taste to aromatic and tender stewed pork.
It is necessary
- - 2 tablespoons of olive oil;
- - 500 g of pork tenderloin;
- - 2 medium onions;
- - 3 cloves of garlic;
- - 1 tablespoon of ground cumin;
- - 2 teaspoons of ground coriander;
- - 1 bay leaf;
- - 400 g of tomatoes;
- - 8 cakes;
- - 1 large avocado;
- 1/2 cup fresh coriander leaves
- - 2 green chilies.
Instructions
Step 1
Heat half of the oil in a thick-walled dish over medium heat. Cut the pork into pieces and place in the butter. Cook, inverting, 3-4 minutes. Then place the meat on a plate.
Step 2
Pour the rest of the oil into the pan and heat it up. Peel the onion and cut into thin half rings. Peel and crush the garlic. Place the onion in a skillet and simmer until tender. Add garlic, cumin, coriander and bay leaf. Cook, stirring occasionally, for 1 minute.
Step 3
Peel the tomatoes and cut into slices. Place them in a skillet with sauteed onions and spices, add 1/2 cup cold water. Season everything with salt and pepper. Place the pork along with the oil in which it was fried. Bring to a boil and reduce heat to low.
Step 4
Simmer over low heat, covered for 1 hour 30 minutes. Finished pork should be soft and easy to pierce with a fork.
Step 5
Peel the avocado, mash the flesh with a fork, or cut into slices as you like. Chop the coriander greens. Cut the chili pepper into thin slices.
Step 6
Serve the braised pork as follows. Put the pork on one side of the warmed tortillas (you can use ready-made tortillas), pour the sauce over it. Add a spicy mixture of avocado and chili, sprinkle with coriander herbs and cover with the second part of the tortilla.
