Like almost all Guatemalan cuisine, this dish is a fusion between the Spanish and indigenous cultures, resulting in a delicious Guatemalan stew prepared with pork head and offal in tomato sauce.
This recipe is cooked in a clay pot, which gives it a unique flavor and aroma.
It is an ideal dish to enjoy on cold days, as its spicy and hearty consistency makes it perfect for warming up.
It can be complemented with rice, corn tortillas, avocado, fresh cheese, and other ingredients that enhance its flavor and texture. This is an easy and delicious recipe to make at home.
A bit about its history
According to some research, its name is due to the fact that it was traditionally prepared in large quantities for celebrations and festivals, so the meat and spices had to be 'revolcado' (turned over) multiple times to ensure everything was well mixed.
In some places in Guatemala, cayenne chili is added for a spicier touch, while in other regions, pimiento chili is used for a milder flavor.
Variants that include beans, chickpeas, or vegetables are also common, making each dish unique and special.
At the Gastronomic Festival of the Historic Center of Guatemala, a contest is held to award the best Revolcado. Moreover, in 2018, the 'National Day of the Revolcado' was established to celebrate and promote the country's cuisine. Without a doubt, a flagship dish of the region's culture and a testament to the rich culinary history and traditions of the country.
Preparation tips
It is important to remember that this is a spicy and hearty dish, so adjusting the chili amount to your personal taste is recommended.
For an authentic flavor, using a clay pot to cook the stew is ideal.
Additionally, it is advisable to cook the meat slowly over low heat for a prolonged period, allowing it to tenderize and absorb the spices' flavors.
Finally, it is recommended to serve the dish with freshly made corn tortillas, rice, avocado, and fresh cheese for a complete and delightful experience.
Guatemalan Revolcado
Ingredients
1 Pork head, cut in half
400 grams of Pork liver
4 Pork hearts
5 tablespoons of Corn oil
600 grams of Tomatoes
300 grams of Tomatillos
3 Guatemalan chiles
1 Large onion, quartered
7 Garlic cloves
1 Large red bell pepper
1 teaspoon of Cumin
3 Corn tortillas
1 tablespoon of Annatto seeds
100 milliliters of Boiling water
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The annatto seeds are soaked in boiling water for a full day, allowing them to release their color and flavor.
Step 2 : Meanwhile, the pork head is placed in a large pot and generously covered with water and salt.
Step 3 : The pot is covered and cooked over medium heat for about two and a half hours, or until the skin and ears are tender, stirring occasionally and adding boiling water as needed to compensate for evaporation.
Step 4 : Once cooked, drain and remove all the meat from the head and tongue, cutting it into small pieces.
Step 5 : The ears are also prepared this way.
Step 6 : The pork hearts are boiled in abundant salted water for about 15 minutes, then drained and cut into small pieces.
Step 7 : The liver is cooked in salted water for about 20 minutes; after cooking, it is drained and divided into two parts: one is chopped into small pieces, while the other is reserved to thicken the dish.
Step 8 : The corn tortillas are briefly soaked in water to soften them and then set aside.
Step 9 : Meanwhile, the tomatoes, tomatillos, spicy chiles, peppers (like pimiento), onion, and garlic are roasted on a griddle or in the oven, unpeeled, until slightly toasted and with a smoky flavor.
Step 10 : Once roasted, remove the skins from the tomatoes, tomatillos, chiles, peppers, onion, and garlic.
Step 11 : All these ingredients are placed in a blender, along with cumin, and blended until smooth sauce forms.
Step 12 : The mixture is strained to remove any remaining skins or seeds, creating a silky and aromatic sauce.
Step 13 : The soaked tortillas are squeezed to remove excess water.
Step 14 : In another blender, process the annatto seed infusion (without the seeds), along with half of the reserved liver, until a homogeneous mixture is obtained.
Step 15 : In a large pot with corn oil over medium heat, sauté the tortillas for one minute.
Step 16 : Then, add the liver and annatto mixture, cooking for another minute, stirring constantly.
Step 17 : Next, add the prepared sauce, mixing well to incorporate it with the other ingredients.
Step 18 : Add the cooked meat, season with salt and pepper, and stir.
Step 19 : Finally, cover the preparation and cook over medium-low heat for about 20 minutes, allowing all the flavors to fuse and the dish to develop a rich texture and aroma.
Video
Preparation (simple version)
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