RCI-BR.006.0210.001
Mochomos
Mochomos, shredded pork Chihuahua-style. Serves 6 to 8. Can be eaten as-is or used as a taco filling.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- boneless pork shoulder (1 inch pieces)2 pounds
- 2 cups
- white or yellow onion1 smallquartered
- 1 teaspoon
- 2 cups
- tomato1 unitthinly sliced
- handful of shredded lettuce1 unit
Method
1
Dice the tomato into small, uniform pieces and season lightly with salt, then set aside to allow the juices to release.
5 minutes
2
Prepare the guacamole by ensuring it is smooth and well-seasoned, adjusting salt to taste as needed.
5 minutes
3
In a small saucepan, combine the diced tomato with a splash of water and a pinch of salt, then simmer over medium heat until the tomato softens into a light sauce.
10 minutes
4
Remove the tomato sauce from the heat and allow it to cool slightly, then stir to combine all the juices evenly.
5 minutes
5
Preheat your oven to 375°F (190°C) and lightly grease your tart or pie mold with a small amount of oil or butter.
10 minutes
6
Spread the guacamole evenly as the base layer within the prepared mold, then spoon the tomato mixture gently over the top.
5 minutes
7
Bake in the preheated oven until the edges are set and the top layer is lightly caramelized, checking periodically.
20 minutes
8
Remove from the oven and allow the dish to rest and cool before slicing and serving at the desired temperature.
10 minutes