INGREDIENTS
Tufted leg
- 1 bone-in leg of pork 6 to 8 kilos
- 200 grams of pork ham, chopped
- 250 grams of pork bacon, chopped
- 200 grams of prune pitted
- 25 peeled almonds
- 5 garlic cloves
- 10 cambray onions
- 15 pitted olives
- 1/4 cup green peas
- 3 carrots, peeled and cubed
- 5 serrano peppers, chopped
Dressing
- 8 ancho chili peppers, deveined
- 6 pasilla chili peppers, deveined
- 1/2 onion
- 2 cups of natural orange juice
- 2 cups of natural pineapple juice
- 2 cups apple cider vinegar
Marinade
- 10 garlic cloves
- 2 tablespoons freshly ground black pepper
- 1 1/2 tablespoons coriander seed
- 3 to 4 grains of allspice or red pepper
- 1 1/2 tablespoons cumin
- 2 tablespoons dried oregano or marjoram
- 1 tablespoon cloves (head only)
- 3 bay leaves
- 1 stick of 5 centimeters of cinnamon
- 2 tablespoons of grain salt
- 2 tablespoons lard
Gravy sauce
- 1 cup of white wine
- 100 grams of almonds, peeled
- 1 tablespoon chicken bouillon powder
- Salt to taste
PREPARATION
Tufted leg
- Wash the pork leg, pat it dry with paper towels, and place it in a large pan or baking dish.
- Chop the meat several times with a sharp knife, and distribute the following ingredients in the holes: ham, bacon, almonds, prunes, carrots, green peas, green onions, olives and serrano peppers.
Dressing
- Grill the ancho and pasilla chiles on a comal over medium heat, turning them a few times, until lightly toasted, but not burned.
- Soak them in hot water for 20 minutes.
- Blend the chilies together with the onion, vinegar and orange and pineapple juices. Strain and reserve.
Marinade
- Grind the garlic in a molcajete or mortar, along with the spices: black pepper, coriander seed, allspice, oregano, cloves, bay leaf and salt.
- Add a little of the previous marinade, until you have a thick paste.
- Spread the ground spice paste all over the leg, cover and marinate in the refrigerator for at least 6 hours.
- Take the leg out of the refrigerator and let it sit until it reaches room temperature.Preheat the oven to 350 ° F (175 ° C).
Spread the butter on the leg and pour the marinade on top, making sure to cover the entire leg with it. Cover very well with aluminum foil, and bake approximately 1 hour per kilo. Bathe the leg with its juices frequently and uncover during the last 30 minutes of cooking to brown.
Remove the leg from the oven and allow it to rest for 20 minutes before slicing.
Gravy sauce
- To prepare the sauce, blend the leg juices in the mold together with the white wine, 100 grams of almonds, chicken bouillon powder and salt.
- Pour into a saucepan over medium-low heat, and cook until it has thickened. If necessary, add a little flour or cornstarch.
- Serve the leg and bathe with the white wine and almond sauce.