Pitilla with Spicy Tomato Sauce

Ingredients

• 500g (1.1 lb) pork shoulder, diced 500g (1.1 lb) pork shoulder, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• 8 dried corn husks, soaked in water 8 dried corn husks, soaked in water
• 2 cups (470ml) water 2 cups (470ml) water
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the diced pork shoulder, olive oil, cumin, paprika, garlic powder, salt, and pepper. Mix well to ensure the meat is evenly coated with the spices.
2. 2.
   Heat a large skillet over medium-high heat and add the marinated pork. Cook until browned on all sides, about 5 minutes.
3. 3.
   Meanwhile, prepare the corn husks by soaking them in water for at least 30 minutes to soften.
4. 4.
   In a separate saucepan, combine the diced tomatoes, onion, garlic, chili powder, cayenne pepper, salt, and pepper. Cook over medium heat until the tomatoes break down and the sauce thickens, about 15 minutes. Remove from heat and set aside.
5. 5.
   Take a soaked corn husk and place a spoonful of the cooked pork in the center. Fold the husk over the filling, tucking in the sides to form a neat package. Repeat with the remaining husks and filling.
6. 6.
   Place the filled corn husks in a steamer basket and add water to the pot. Steam the Pitilla over medium heat for 1 to 1.5 hours, or until the meat is tender and cooked through.
7. 7.
   Serve the Pitilla hot, garnished with fresh cilantro, and accompanied by the spicy tomato sauce.

Treat your ingredients with care...

• Corn husks — Soaking the corn husks in water before using them will make them pliable and easier to work with.
• Pork shoulder — Trim any excess fat from the pork shoulder before dicing it for a leaner result.
• Spices — Adjust the amount of spices according to your personal preference for heat and flavor intensity.

Tips & Tricks

• If you prefer a milder sauce, reduce the amount of chili powder and cayenne pepper.
• For a vegetarian version, substitute the pork with diced tofu or mushrooms.
• Serve the Pitilla with a side of Mexican rice and refried beans for a complete meal.
• Leftover Pitilla can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Experiment with different fillings, such as chicken or beef, to create your own variations of Pitilla.

Serving advice

Serve the Pitilla hot, allowing your guests to unwrap the corn husks themselves, revealing the succulent meat inside. Provide small bowls of the spicy tomato sauce for dipping or drizzling over the Pitilla.

Presentation advice

Arrange the unwrapped Pitilla on a platter, garnished with fresh cilantro leaves for a pop of color. Place a small bowl of the spicy tomato sauce in the center of the platter for easy access.