DISH RESEARCH · Main dish
Revolcado
Revolcado combines simmered pig head, lung and liver with a blended vegetable recado enriched with lard, annatto and a liver-and-broth thickener.
About Revolcado
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
This selected revolcado uses pig head, lung and liver with tomatoes, miltomates, peppers and annatto.
The cleaned meats simmer with salt, thyme and bay leaves. After cooking, edible meat is diced and the specified inedible parts discarded.
The vegetables are cooked and blended into a smooth sauce. A piece of the same cooked liver is blended with flour and reserved broth for thickening.
Finely chopped onions are fried in lard with annatto. The sauce is strained into the same pan, then broth, meat and the liver mixture are simmered together.
The final sauce is stirred to prevent lumps and simmered before serving.
Ingredients in Revolcado
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Porkprotein
- Tomatosauce
- Tomatillosauce
- Onionseasoning
- Garlicseasoning
- Dried Red Chili Pepperseasoning
- Cumin Seedseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Guatemala
- Cooking traditions
- Guatemalan