Pato - for Erica
Our family loves to have pato for dinner! I learned how to make this from my older sister when I was about 12. It is a simple spicy tomato/peppery stew like dish. I think it is the best made with Pork, but it is good with beef as well - chicken is not so good in it.
Ok first you need El Pato sauce from the Mexican isle of your local grocery store - the yellow is the best. But if you can not find the yellow the green works - it is a little less spicy and you can taste the tomato a little more.
Ingredients: (this is for use with one can of pato, make increases for each can you use)
One 7.5 oz can of El Pato sauce
4-6 potatoes - peeled and cubed (about 1/2 inch cubes)
1/2 - 1 lb pork cut into small cubes (or beef - stew beef works well here)
(optional) Frozen vegetables - I do not like it with them but some people do
boil your potatoes in salted water until the are mooshy.
while potatoes boil Cook pork in a little oil in a large skillet or wide sauce pan. Cook until pork is brown and crisp and yummy.
Drain potatoes and add to pork - I like to mush mine up a bit more- but you can also leave them more in cubes.
add one can of pato and one can of water. ( you can add the veggies here too )Now simmer this stirring often until the sauce is thick. We like it really thick with very little sauciness left.
To serve place in bowl and add a good dollop or 2 of Mayo - I know sounds weird but it is OH so good. Plus the Pato is really spicy so the Mayo cuts that. For my kids I add lots of Mayo.
Serve with lots of tortillas and milk to drink.
We like to tear off pieces of the tortillas and fill them with pato and pop them in our mouth. Dwight prefers to dip his tortillas.
So there you go a fast , hearty, simple meal that our family LOVES.