The aporreadillo is dry, shredded meat scrambled with egg, with red or green sauce. Unlike other dishes, this is not for celebrations, but for every day. Although it is said to be of Michoacán origin, the truth is that several states in the Tierra Caliente region share this traditional stew. We will give you the step by step so that you make the red aporreadillo.
Ingredients to make Red Aporreadillo:
- 500 grams of Cesena
- 500 grams of tomato
- 1 garlic clove peeled
- 4 units of Serrano peppers
- 7 pieces of Egg
- 125 milliliters of oil
- 100 grams of onion
- 1 teaspoon Cumin
How to make Red Pounding:
- We prepare all the ingredients to make the red aporreadillo. Boil the tomatoes with garlic and onion and reserve.
- Fry the meat with little oil until golden. Remove the meat from the pan. We hit it with a stone, (this is due to the name of aporreadillo, pounding) to make it easier to crumble it.
- Shred the meat, wash and drain. Then we proceed to fry it.
- We slice the onion, add it to the meat. In another container, beat the eggs and add them to the meat that is being fried.
- We flip the egg cake. Let the egg be well cooked before turning it over. In the blender we grind the tomato, onion garlic and chilies and the water where they were boiled. We pour it into the meat, and let it cook until it boils, we add the ground cumin
- Let it boil for 15 to 20 minutes and rectify flavor with salt. The red aporreadillo should be soupy. We serve accompanied by pork beans and white rice.
