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Sweet Potato Gordita with Achiote Pork Cheeks and Tomatillo SalsaPORK
Sweet Potato Gordita with Achiote Pork Cheeks and Tomatillo Salsa
Recipe courtesy of Joanne Bondy, Executive Chef, Ciudad Restaurant (Dallas, TX)
- Gorditas: Bake or microwave sweet potatoes until they are soft. Peel and mash. Combine with masa, 1 tsp salt and shortening. Form into small cakes; flatten. Cook in an ungreased skillet until light brown on both sides. These can be made ahead of time and reheated in the oven.
- Pork Cheeks: Place pork in a resealable plastic bag; set aside. Pour 3 oz achiote paste, orange and key lime juices and 1 Tbs salt in blender container; pulse until smooth. Pour over pork; seal bag and marinate in the refrigerator for 8 hours. When ready to bake, place softened banana leaves (soften banana leaves by dipping them in boiling water) in a deep roasting pan. Place pork and marinade on the leaves; fold banana leaves over pork. Cover the pan with lid or foil. Bake in a 325 degree F. oven for 3 hours or until pork is tender. Bake, uncovered for 30 minutes more. Skim the fat; serve meat juices with pork.
- Salsa: Place all ingredients except cilantro (water, 1 Tbs kosher salt, garlic, serrano chiles, tomatillos, white onion) in medium saucepan. Heat on High until mixture comes to a boil. Reduce heat; simmer 10 minutes. Drain liquid; set aside. Place remaining tomatillo mixture in blender container. Pulse until chunky, adding reserved liquid as needed. Pour into bowl; stir in cilantro. Serve with pork. Can be refrigerated up to 2 days. Makes about 3 cups. This is a very versatile and easy-to-make salsa. It can be spicy or mild and served either hot or cold.