Molleja Recipe
2 pieces, Frijoles Refritos, Trompo de Puerco
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Ingredients
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Molleja
Frijoles Refritos
Trompo de Puerco
Method
Molleja
- 1
Prepare the Mollejas
Rinse the mollejas under cold water to remove any impurities. Pat dry with a paper towel.
- 2
- 3
Cook
Heat a skillet over medium heat. Add the mollejas and cook for about 5-7 minutes on each side until they are golden brown and cooked through.
- 4
Serve
Squeeze fresh lime juice over the mollejas before serving.
Frijoles Refritos
- 5
Prepare the Ingredients
Chop the onion and mince the garlic cloves.
- 6
- 7
Mash Beans
Add the pinto beans, cumin powder, salt, and black pepper to the pot. Cook for about 10 minutes. Mash the beans using a potato masher or fork until desired consistency is reached.
- 8
Serve
Serve the frijoles refritos warm, alongside the mollejas.
Trompo de Puerco
- 9
Prepare the Marinade
In a bowl, combine pineapple juice, minced garlic, oregano, chili powder, salt, and black pepper.
- 10
Marinate the Pork
Place the pork shoulder in a resealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 2 hours, preferably overnight.
- 11
Cook the Pork
Preheat the oven to 375°F (190°C). Remove the pork from the marinade and place it in a roasting pan. Roast for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
- 12
Rest and Slice
Let the pork rest for 10-15 minutes before slicing thinly.
- 13
Serve
Serve the trompo de puerco slices with the mollejas and frijoles refritos.
