Tender, succulent, and bursting with flavor, Chamorros (pork shanks) are a true culinary delight. This Mexican-inspired recipe elevates this humble cut of meat to new heights with a vibrant marinade that infuses it with a complex tapestry of spices and herbs. Imagine sinking your teeth into fall-apart-tender pork, its rich savory notes perfectly balanced by a hint of citrus and a whisper of heat. Forget dry, tough pork shanks; this recipe guarantees a melt-in-your-mouth experience that will leave you craving more.
Prepare yourself for a flavor explosion that will transport your taste buds straight to the heart of Mexico. This recipe is surprisingly easy to follow, despite the incredible results. We'll guide you through each step, from preparing the flavorful marinade to achieving the perfect level of tenderness in your Chamorros. Ready to embark on this culinary journey? Let's get started with the step-by-step instructions!
Tools Needed
- Oven
- Blender
- Saucepan
- Refractory dish or aluminum tray
- Bag for marinating
Ingredients
- Chamorros: 4 (approx. 950g each)
- Salt
- Oregano: 1 tablespoon
- Peppers: 10
- Cloves: 10
- Cinnamon: a small piece
- Tomatoes: 4
- Onion: 1 large
- Garlic cloves: 10
- Avocado leaves
- Vinegar
- Guajillo chiles: 20
- Ancho chiles: 2
Step-by-Step Instructions
Step 1. Prepare the Chamorros and Initial Marinade
- Ask your butcher to cut the chamorros in half vertically. Prepare each piece with salt, oregano, peppers, cloves, cinnamon, tomatoes, onion, and garlic.
Step 2. Make the Chili-Based Marinade
- remove stems from guajillo and ancho chiles. Boil chiles in water until hydrated.
- Blend the boiled chiles with tomatoes, onion, garlic, peppers, oregano, water, and salt (2 tablespoons per kg of meat, adjust to taste).
Step 3. Marinate the Chamorros
- Place the chamorros in a bag with the blended chili mixture, vinegar, and avocado leaves. Marinate for at least 2 hours, turning halfway.
Step 4. Bake and Serve
- Preheat oven to 200-250°C (392-482°F). Place marinated chamorros in a refractory dish or aluminum tray, inside the bag. Bake for 2-3 hours, checking every half hour.
- Serve the cooked chamorros with lettuce and radishes.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- Use fresh avocado leaves if possible.
- You can remove the seeds from the chiles for a milder flavor.
- Use apple cider vinegar or white cane vinegar.
- Cut the cooked chamorros vertically to serve more easily.
- This recipe can also be cooked on the stovetop in a saucepan or pressure cooker.
Nutrition
- Calories: approximately 2800-3200
- Fat: 180-220g
- Carbs: 70-90g
- Protein: 200-240g
FAQs
1. Can I use a different cut of pork instead of Chamorros?
While Chamorros (pork shanks) are ideal due to their high collagen content, you can substitute with other fatty cuts like pork shoulder or butt. Cooking times may need adjustment.
2. How long can I marinate the Chamorros?
Ideally, marinate for at least 4 hours, but overnight is even better for maximum flavor penetration. Longer marinating times are fine, just ensure it's refrigerated.
3. What can I serve with the marinated Chamorros?
These delicious Chamorros pair perfectly with Mexican rice, refried beans, warm tortillas, and your favorite salsas. A simple salad also complements the richness of the meat.
With this recipe, you’ve unlocked the secret to incredibly tender and flavorful Chamorros. Enjoy the satisfying results of your culinary adventure, sharing this delicious Mexican dish with family and friends. Buen provecho!