Name: Guatemalan Revolcado
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 Servings
Ingredients: 1 Unit Pig's head, cut in half; 400 Gram Pig's liver; 4 Unit Pig's hearts; 5 tablespoon Corn oil; 600 Gram Tomatoes; 300 Gram Tomatillos; 3 Unit Guatemalan chilies; 1 Unit Large onion, cut into quarters; 7 Unit Garlic cloves; 1 Unit Large red bell pepper; 1 teaspoon Cumin; 3 Unit Corn tortillas; 1 tablespoon Annatto seeds; 100 milliliter Boiling water; 1 pinch Salt; 1 pinch Pepper

Like almost all Guatemalan cuisine, this dish is a fusion of the two cultures, Spanish and Indigenous, resulting in a delicious Guatemalan stew made with pig's 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 consistency and flavor make it perfect for warming up.

It can be served with rice, corn tortillas, avocado, fresh cheese, and other ingredients that complement its flavor and texture. This is an easy and delicious recipe to prepare at home.

Something about its history

According to some research, its name is due to the fact that it used to be prepared in large quantities for celebrations and parties, so the meat and spices needed to be "rolled" several times to ensure that everything was well mixed.

In some parts of Guatemala, Cobanero chili is added to give it a spicier flavor, while in other regions, bell pepper is used to obtain a milder taste.

It is also common to find variants that include beans, chickpeas, or vegetables, 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. In addition, in 2018, the "National Day of Revolcado" was created to celebrate and promote the country's cuisine. Undoubtedly, an emblematic dish of the region's culture and a showcase of the rich history and culinary tradition of the country.

Cooking Tips

It is important to note that this is a spicy and thick dish, so it is recommended to adjust the amount of chili to your personal taste.

For an authentic flavor, it is ideal to use a clay pot to cook the stew.

It is also recommended to let the meat cook slowly for a long time to soften and absorb the flavors of the spices.

Finally, it is suggested to serve the dish with rice, freshly made corn tortillas, avocado, and fresh cheese to get a complete and delicious experience.

Guatemalan Revolcado

Main Dish

1 hour

Boiled

8 Servings

Share this recipe

WhatsApp Facebook Print

Ingredients

1 Pig's head, cut in half

400 grams of Pig's liver

4 Pig's hearts

5 tablespoons of Corn oil

600 grams of Tomatoes

300 grams of Tomatillos

3 Guatemalan chilies

1 Large onion, cut into quarters

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 : Soak the annatto seeds in boiling water for 24 hours.

Step 2 : Place the pig's head in a pot. Generously cover it with water and salt.

Step 3 : Cover and cook over medium heat for 2 hours and 30 minutes or until the ears and skin are tender.

Step 4 : Stir regularly and add boiling water if evaporation occurs.

Step 5 : Drain and remove all the meat from the head and tongue, and cut into small pieces.

Step 6 : Cut the ears in the same way.

Step 7 : Boil the pig's hearts in a large amount of salted water for 15 minutes. Drain and cut the hearts into small pieces.

Step 8 : Cook the liver for 20 minutes in a large amount of salted water.

Step 9 : Once cooked, drain and cut half of the liver into pieces and reserve the other half, which will be used to thicken the dish.

Step 10 : Soak the corn tortillas in a little water. Set aside.

Step 11 : On a griddle or in the oven, roast the tomatoes, hot peppers, tomatillos, and bell pepper.

Step 12 : Also roast the onion and garlic cloves unpeeled.

Step 13 : Peel the skin off the tomatoes, tomatillos, hot peppers, bell pepper, and garlic cloves.

Step 14 : Pour everything into a blender, as well as the onion and cumin, and blend until smooth.

Step 15 : Strain the mixture. The broth is ready.

Step 16 : Squeeze the corn tortillas.

Step 17 : In a blender, pour the annatto seed infusion (without the seeds), add the other half of the liver and mix well.

Step 18 : In a large pot, heat the corn oil over medium heat.

Step 19 : Sauté the tortillas for a minute.

Step 20 : Add the liver mixture, stir well, and cook over low heat for 1 minute.

Step 21 : Add the broth and mix well.

Step 22 : Add all the meat previously cut into small pieces, season with salt and pepper, and stir well.

Step 23 : Cover and cook over medium-low heat for 20 minutes.

If you enjoyed this recipe, don't miss the next one!

Join the WhatsApp Channel to get it instantly

Subscribe via email to get the newsletter

Rating of the recipe

Rating : 4.1/5 (54)

Don’t like

Could improve

It’s OK

Like it

Love it

Recipe Reviews

Your name

Review Title

Write a Review

Questions about the recipe

Vegetarian Revolcado

This is a vegetarian version of Revolcado, ideal for those looking for a meat-free option, but with all the flavor and intensity of the original recipe. Instead of pork, mushrooms are used to give it a similar flavor and texture.

Main Dish

1 hour

Ingredients

½ kilogram of Mushrooms

2 Tomatoes

2 Red chilies

2 Dried guajillo chilies

2 Garlic cloves

1 Onion

1 Sprig of thyme

Olive oil

1 pinch of Salt

1 pinch of Pepper

Preparation

Step 1 : Clean and cut the mushrooms into large pieces. Set aside.

Step 2 : Roast the tomatoes and red chilies on a hot griddle or skillet until slightly charred.

Step 3 : Soak the guajillo chilies in hot water for a few minutes, then remove the seeds and veins. Set aside.

Step 4 : In a pot, heat a little olive oil and add the chopped onion and garlic. Sauté for a few minutes until golden.

Step 5 : Add the mushrooms to the pot and sauté for a few minutes until golden.

Step 6 : Add the roasted tomatoes and chilies, the guajillo chilies, thyme, and a little water to the pot. Let it cook over medium heat for about 20 minutes.

Step 7 : Serve hot with rice and corn tortillas.

Chicken Revolcado

This variation of Revolcado uses chicken instead of pork to create a delicious and easy-to-prepare dish. The chicken is cooked with a blend of spices and chilies to achieve a spicy and aromatic flavor.

Main Dish

1 hour

Ingredients

1 kilogram of Chicken thighs

2 Tomatoes

2 Red chilies

3 Dried guajillo chilies

3 Garlic cloves

1 Onion

1 Sprig of oregano

1 pinch of Salt

1 pinch of Pepper

Olive oil

Preparation

Step 1 : Cut the chicken into pieces and season with salt and pepper to taste.

Step 2 : Roast the tomatoes and red chilies on a hot griddle or skillet until lightly charred.

Step 3 : Soak the guajillo chilies in hot water for a few minutes, then remove the seeds and veins. Set aside.

Step 4 : In a pot, heat some olive oil and add the chopped onion and garlic. Sauté for a few minutes until golden brown.

Step 5 : Add the chicken to the pot and cook over medium heat until browned on all sides.

Step 6 : Add the roasted tomatoes and chilies, the guajillo chilies, oregano, and a little water to the pot. Let it cook over medium heat for about 30 minutes.

Step 7 : Serve hot with rice and tortillas.

Traditional Revolcado

Discover how to prepare the Guatemalan revolcado, a combination of pork, chilies, and spices that will transport you to Guatemala's gastronomic roots. Follow our detailed steps to create this flavorful and culturally rich dish.

Main Dish

1 hour

6 Servings

Ingredients

2 pounds of Pork head

2 pounds of Offal

2 pounds of Tomato

2 Onions

6 ounces of Miltomato

4 Garlic cloves

2 Bell peppers

2 Chipotle peppers

3 Soaked tortillas

8 Cloves

8 Black peppercorns

6 Allspice berries

1 Cinnamon stick

1 Bay leaf

2 tablespoons of Annatto

1 teaspoon of Oregano

Preparation

Step 1 : To prepare the Guatemalan revolcado, start by cooking the pork head and tongue in a pressure cooker for 10 minutes, then discard the cooking water.

Step 2 : Next, cook the offal with water, and reserve the resulting broth to use in the broth.

Step 3 : Once cooked, chop the offal and pork head, and reserve the obtained broth.

Step 4 : Then, roast all the ingredients and blend them with the pork broth.

Step 5 : Also add the tortillas and liver to the mixture.

Step 6 : In a pot, add the blended mixture and the meat pieces.

Step 7 : Cook until thickened, and add annatto for flavor and color.

Step 8 : Enjoy the history and origin of Guatemalan revolcado while savoring this traditional recipe.

Delicious Traditional Stuffing

Guatemalan Revolcado is a traditional dish that features pig's head with a sauce made from chilies and tomatoes. Discover its history and preparation here.

Main Dish

1 hour

6 Servings