Gallina pinta Mexican recipe, is a very clasic delicious Mexican recipe,
is an easy,frugal. you can feed a croud with this one.
plus you can make it in the Instant pot and slow cooker as well.
CAN I MAKE THIS ON IN THE INSTANT POT?
Yes you can, you will have to do it in 2 steps.
1.- cook the meat with the beans onion salt and garlic for 45 min.
2.release the pressure then add the rest of the ingredients following the instructions and pressure it for 7 minutes done.
CAN I MAKE THIS RECIPE IN THE SLOW COOKER?
the same as the instant pot, you have to make this one in 2 steps.
- add the meat beans onion salt and garlic to the slow cooker and cook it for 10 to 12 hours on low.
- add the rest of the ingredients following the instructions and put the lid and cook it for 30 to 40 min.
CAN I FREEZE THIS MEAL?
absolutely, it freeze pretty well.
just let it come to cold temperature and add it either to a freezer ziploc gallon bag or a container. leaving space when freezing.
FOR HOW LONG CAN I FREEZE IT?
up to a month, if you freze it for longer, it will still taste good but the hamony start desintegrated.
Now, I want to share with you the recipe that I share last week, HOW TO MAKE TACOS DE CANASTA
I will leave the link for the video so you can go and watch them, honestly these tacos are the best.
MORE RECIPES FOR YOU TO TRY:
THE BEST 3 CAKE LECHES RECIPE
CHICKEN MEATBALL IN A GREEN SAUCE
and many more recipes that you could go and check HERE
Now, here is the recipe ready for this Gallina pinta Mexican recipe, i hope you enjoy it you. thank you so much for been here. hugs to you my friend, and have an amazing day.
gallina pinta Mexican dish recipe
- 1 lb pinto beans
- 2 cans maiz pozolero (hominy) small size or half of the big one
- 6 chiles guajillos
- 1 1/4 onion (1 whole onion +1/4 of another one) pieces
- 4 cloves of garlic
- 2.3 lbs roast meat
- 2 gallons of water
in the pot add the water, 2 garlic the whole onion cut in half the meat the beans and around 2 tbsp of salt.
and cook it for around 1 hr and 30 minutes or until the meat is very tender.
meanwhile clean the chiles guajillos removing the tale and seeds.
in a small pot bring water to a boil. turn it off and add the chiles put the lid on and let it rest for 10 minutes.
blend the chiles with the garlic 1/4 piece of onion 1 cup of water from the pot and like 2 tsp of salt and blend it very well.
once the meat is done, get it out and shredded with 2 forks and put it back to the pot together with the hominy as well.
using a colander, add what you blend, discard whatever you have left in the colander. mix it up and cook for 20 more minutes and you are done.
TO FREEZE just let it get cold. and pour it in a gallon ziploc bag or container and use it up to 1 month.