Moro de Gandules con Pernil al Horno
This recipe is ideal for holidays with the family or to share pleasant moments with your loved ones.

Ingredients


Directions

Ingredients Moro from Gandules:

  • 2 LBS of rice
  • 2 cans of Gandules 15 oz
  • 1 diced onion
  • 1 stalk of chopped celery
  • 1/2 red and green pepper diced
  • 1 sprig of chopped fresh Cilantro
  • 2 cubes of chicken broth Maggi
  • Salt to taste
  • 1 pinch of oregano
  • 2 tablespoons of tomato paste Victorina
  • 1 Ctda of Ranchero Liquid Seasoning @@
  • 1 Ctda of full season
  • 2 Tbsp Mazola oil
  • 2 cloves garlic majado
  • 2 Water measures
  • 2 sachets of seasoning with coriander and Achiote


Preparation:

Heat the cauldron adding the oil, sauté the garlic, seasoning, chicken broth, onion, celery, ranchero seasoning, tomato paste, cilantro, oregano, let fry for 2 minutes and then add the gandules, let cook for a few more minutes until hot, then proceed with the seasoning envelopes with coriander and achiote. Add the water and salt to taste, let the water boil and then throw the rice, move and let dry, cover and put on low heat for 20 minutes.


Ingredients for baked Shank:

  • Pork Leg 10 to 12 pounds
  • 1/4 cup sour orange or lemon
  • 1 cup of beer
  • 1 large onion
  • 1 red and green pepper
  • 1 Head of garlic
  • 4 tbsp oregano
  • 3 Tbsp salt to taste
  • 2 Tbsp Ground Pepper
  • Cilantro branches to taste


Preparation:

Chop and put in the blender glass all the seasonings with the sour orange juice and beer and blend until all is well crushed.
Using a knife we make small holes in the meat on the opposite side of the skin, never cut the skin.

We fill the gaps with the mixture with a kitchen syringe, trying to make the seasoning penetrate through every hole we made and well greasing the side of the skin with our hands in the form of massages, we bathe with the rest of the seasoning.
Leave to marinate for 4 hours or all night preferably.

Put on a baking sheet with the skin up and cover with foil, bring to the oven pre-heated to 375 degrees for 4 hours, then we remove the paper and Leave 1 more hour, or until the meat has a golden color and crispy skin.

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