Indulge your senses in the vibrant flavors of Guam's culinary heart with this captivating recipe for Chamorro in Two Chiles. This slow-cooked masterpiece features tender pork shanks, simmered to perfection in a rich, fiery sauce of guajillo and ancho chiles. The interplay of sweet and savory notes, punctuated by a subtle hint of smokiness, creates a dish as unforgettable as the island itself. It's a testament to the ingenuity of Chamorro cuisine, seamlessly blending traditional techniques with bold, exciting flavors.
This isn't just a meal; it's a journey for your taste buds, a culinary adventure showcasing the depth and complexity of Chamorro cooking. Ready to embark on this delicious expedition? Let's dive into the step-by-step instructions and uncover the secrets to creating your own unforgettable Chamorro in Two Chiles.
Tools Needed
- Scissors or knife
- Spoon
- Pot
- Strainer
- Blender
- Aluminum foil
- Steamer
- Saucepan
Ingredients
- Oregano: 1 tablespoon
- Thyme: 1 sprig
- Garlic cloves: 5-6
- Bay leaves: 3
- Cloves: 10
- Cinnamon: small piece
- Avocado leaves: 3
- Tomatoes: 3
- Onion: 1/2
- Ancho chilies: 6
- Guajillo chilies: 15
- Chamorros (pork shanks): 4, cut in half
- Oil
- Water
- Granulated broth: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
- Salt
- Pepper
- Lemon
- Onion slices
- Warm tortillas
- Beans
- White rice
Step-by-Step Instructions
Step 1. Prepare the Chili Marinade
- Clean the chilies by removing the seeds.
- Lightly fry the chilies in oil for 5-10 minutes until softened.
- Remove the chilies and add the remaining spices (tomatoes, onions, etc.) to the pot. Fry for about 10 minutes.
- Add the fried chilies back to the pot with water. Bring to a boil until all ingredients are hydrated.
- Blend the mixture until smooth. Strain the mixture to remove solids.
- Add the granulated broth and apple cider vinegar to the strained mixture. Stir well.
- While the shanks steam, boil the remaining marinade for 10-15 minutes to thicken.
Step 2. Marinate and Steam the Pork Shanks
- Season the pork shanks with salt. Place each shank in a piece of aluminum foil, add the marinade, and a few avocado leaves. Seal tightly.
- Place the foil-wrapped pork shanks in a steamer with water and steam for 2-3 hours, checking water levels to prevent drying out.
Step 3. Thicken the Marinade and Coat the Shanks
- While the shanks steam, boil the remaining marinade for 10-15 minutes to thicken.
- Remove the pork shanks from the steamer and coat them with the thickened marinade.
Step 4. Serve the Steamed Pork Shanks
- Serve the chamorros with lemon, salt, pepper, onion slices, warm tortillas, beans, and white rice.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Not everyone likes spicy food; remove chili seeds for less heat.
- Check the pork shanks frequently during steaming to ensure they don't dry out.
- One Chamorro is enough for two adults, or three children.
Nutrition
- Calories: approximately 700-800
- Fat: 50-60g
- Carbs: 50-60g
- Protein: 60-70g
FAQs
1. Can I use different types of chiles?
Yes! While guajillo and ancho chiles are traditional, you can experiment with other dried chiles like pasilla or chipotle for a different flavor profile. Just adjust the amount based on the heat level of your chosen chile.
2. How long can I keep the leftover pork shanks?
Store leftover pork shanks in an airtight container in the refrigerator for up to 3 days. They're delicious reheated and even better the next day!
This Steamed Pork Shanks in Two Chiles recipe is a guaranteed crowd-pleaser, perfect for showing Dad just how much you care this Father's Day. The tender, flavorful meat and rich sauce will leave everyone wanting more. So gather your ingredients, and prepare to create a truly memorable meal.