Tacohuaco

This is¬†a¬†perfect dish for¬†winter dinner, or¬†even a¬†Christmas or¬†New Year celebration dinner. Incredibly warming‚ÄĮ‚ÄĒ‚ÄĮalmost hugging you with its slightly spicy warmness. And¬†you could make enough for¬†a¬†few days or¬†a¬†big crowd of¬†friends or¬†relatives.

Keywords: –∂–į—Ä–ļ–ĺ–Ķ

Ingredients

Yields 6 portions

  1. 1‚Öē kg of starchy potatoes
  2. 600 g of pork
  3. 2 onions
  4. 2 chiles
  5. 6 cloves of garlic
  6. 2 carrots
  7. 4 bay leaves
  8. black peppercorns
  9. 1 teaspoon of cumin seeds
  10. 1 l of water
    hot
  11. olive oil
  12. salt

You will need

  1. oven
  2. dutch oven or large casserole (ideally, with lid)

Directions

  1. Rinse the meat in cold water, dry using paper towels, season with salt, and refrigerate in a sealed container (or wrapped in a film) overnight.
  2. Preheat oven to¬†180‚ÄĮňöC.
  3. Peel (if needed) and cut the potatoes into 2 cm cubes.
  4. Put the potatoes into a Dutch oven, add salt, 4 bay leaves, a few peppercorns, 1 teaspoon of cumin seeds, and sprinkle olive oil over the potatoes. Thoroughly mix everything.
  5. Bake the potatoes uncovered in the oven for 20 minutes.
  6. While the potatoes are baking, cut the meat into 2 cm cubes.
  7. Prepare the vegetables. Onions: peel and cut into large dice. Chiles: halve, remove the seeds, and thinly slice. Garlic: peel and cut into medium pieces. Carrots: peel and cut into 1/2 cm half-moons.
  8. Saut√© onions, chiles, and¬†garlic on¬†a¬†large frying pan with olive oil, on¬†medium heat, for¬†2‚Äď3¬†minutes, until transparent.
  9. Add carrots and cook for 3 more minutes.
  10. Add the meat, and cook until the meat is white on all sides, stirring often.
  11. Remove the¬†Dutch oven with the¬†potatoes from the¬†oven, and¬†reduce the¬†temperature to¬†150‚ÄĮňöC. Add the¬†meat with the¬†vegetables to¬†the¬†potatoes, fill the¬†Dutch oven with hot water to¬†about 3/4¬†of¬†the¬†height of¬†the¬†potatoes and¬†meat, and¬†carefully¬†mix.
  12. Cover the¬†Dutch oven (use tinfoil if¬†you don‚Äôt¬†have a¬†lid), put it¬†back into the¬†oven, and¬†cook for¬†50‚Äď60¬†minutes more until the¬†meat is¬†tender.
  13. Add more salt to taste.

Notes & tips

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.

This recipe is¬†based on¬†Oksana Putan‚Äôs and¬†Julia Lisniak‚Äôs ‚ÄúHomemade modern Russian cuisine‚Ä̬†book.

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Bay leafVegan
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