Pork leg in four chili sauce
Ingredients:
2 ancho chiles
1 cascabel pepper
1 morita chile
1 guajillo chile
2 cups of water
½ cup white vinegar
½ onion
10 garlic cloves
½ teaspoon ground pepper
½ teaspoon ground cinnamon
½ teaspoon coriander seeds
1 pinch of ground cumin
½ teaspoon ground cloves
½ teaspoon salt
4 bay leaves
Salt to taste
pepper to taste
1 pork leg of 4 kg
1 cup of mezcal
2 tablespoons of flour
Preparation:
Remove the stem and the seeds of the chiles. Boil in water with the vinegar, onion, garlic, pepper, ground cinnamon, coriander seeds, ground cumin, powdered cloves, salt and bay leaves for 5 minutes. Remove the bay leaves and grind everything else in the blender. Strain. Season the pork leg. Place it in a deep refractory and bathe it with the chile mixture. Add the mescal. Spread very well on all sides, cover and leave to marinate for at least 1 hour. It is better if it is prepared from the day before and left to marinate in the fridge. Add 2 cups of water and bake covered at 175°C for the necessary time. The pork leg takes 1 hour per kilo. Let cool slightly and slice, preferably with an electric knife. With the juice that was left make a sauce. Heat oil in a pan and add 2 tablespoons of flour. Add the sauce and heat until thick. Stir constantly with a wooden spoon. Serve the sliced leg, bathed in the sauce and accompanied by apple salad.
