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Trans-fat Free, High Fiber


One day ahead
2 each lamb shanks
1 each veal breast
1 each lamb
3 pounds pork loin
rib, or shoulder end
2 tablespoons salt
6 each ancho chilies
3 each guajillo chiles
10 each green chili peppers
1 x water
to cover, hot
18 each peppercorns
4 wholes cloves
¼ teaspoon oregano
¼ teaspoon cumin seeds
scant ts
¼ cup vinegar
2 teaspoons salt
6 cloves garlic
½ small onions
On serving day
1 ½ cups water
1 x amaranth flour
mixed with water into paste
2 pounds tomatoes
1 cup onions
½ teaspoon oregano


One day ahead: There will be approximately 6 to 7 pounds of meat. Slash the meats in several places down to the bone and rub the salt well into it. Meanwhile, prepare the chili paste. Heat the comal (or griddle) and toast the chilies lightly, turning them from time to time so that they will not burn. Remove the veins and seeds. Put the chilies to soak in hot water for abt. 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce. Cover the meat thickly with the paste and set it aside to season for about 18 hours.

On serving day: Preheat the oven to 350℉ (180℃). Put the water in the bottom of a large Dutch over or casserole with a tightly fitting lid and place the meat on a rack so the it is just about the water. Seal the lid with a paste of flour and water and cook for about 3½ to 4 hours, by which time the meat should be almot falling off the bones.

Strain off the juices from the bottom of the pan, cool, and skim off the fat. There should be about 2 cups of juices left-if not, make it up with up to 2 cups of water. Blend the tomatoes to a smooth sauce. Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil.

Serve each portion of mixed meats in a deep bowl. pour ½ cup of sauce over the meat and sprinkle with the chopped onion and oregano. Eat with tortillas. Makes 8 to 10 servings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 51842% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 2519mg 105%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 32%
Sugars g
Protein 88g
Vitamin A 61% Vitamin C 106%
Calcium 15% Iron 33%
* based on a 2,000 calorie diet How is this calculated?


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