Tatemado (Colima Slow-Cooked Pork in Fire-Roasted Chilli Sauce)

About this recipe

Tatemado is the most representative stew of the state of Colima. It consists of pork pieces slowly cooked in a sauce made from fire-roasted chillies, cane vinegar, spices and piloncillo (unrefined cane sugar). The result is a sweet-sour, lightly smoky sauce that permeates the meat during hours of slow cooking. A celebratory dish requiring patience and dedication.

1. 1

   Cut the cerdo into large pieces and cuecelo in water with salt for 45 minutes until this casi tender. Set aside the stock.

   

   💡 Use a mixture of espaldilla and costilla for mejor flavour and texture.

2. 2

   Tatema the chillies: ponlos directamente on the llama of the estufa turning them with pinzas until the skin ampolle and queme slightly. Soak them 15 minutes in hot water.

   

   💡 No the quemes demasiado or amargara the sauce.

3. 3

   Blend the chillies with garlic, cinnamon, clove, pepper, oregano, piloncillo (raw cane sugar) and cane vinegar until you have a smooth sauce. Strain.

   

   💡 You can substitute the cane vinegar with apple cider vinegar.

4. 4

   En a cazuela of barro or of fondo thick, frie the sauce in a little lard for 10 minutes until thickened and oscurezca.

   

   💡 La sauce should burbujear activamente to the freirse.

5. 5

   Add the cooked pieces of pork and enough stock to cover the meat. Cover and cook over very low heat for 2 hours.

   

   💡 If you use a clay cazuela, the flavour will be even better.

6. 6

   Uncover the ultimos 20 minutes for that the sauce concentre. Adjust sazon and serve with rice white and tortillas of maiz.

   

   💡 El tatemado mejora si recalienta to the day siguiente.