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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 420°F | 2. In a blender, make a paste with the vinegar, herbs and garlic. | 3. Pierce leg a number of times and rub it with this paste, salt and pepper. | 4. Place in an oven safe dish, and roast for about 3 hours covered with foil paper, or until meat is tender. | 5. Uncover and roast for another 35 minutes. | 6. Take out of the oven and let it cool. Then cut it into slices. I do this with an electric knife. | 7. Combine the bottle of wine and prunes in a saucepan and boil until prunes become really soft. | 8. Remove from stove top and mash with a potato masher until you obtain a smooth dark sauce. | 9. Layer an oven safe glass dish like this: A layer of pork, a layer of plum sauce and a layer of cream. Repeat until you fill dish. | 10. Put back in oven (covered with foil) at 400F and bake for 15 minutes. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork leg	1			557.6013	0.0	98.1016	15.368
balsamic vinegar	1	cup		224.4	43.4265	1.2495	0.0
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
garlic clove	5			-	-	-	-
red wine	3	cups		-	-	-	-
prune	2	cups	pitted	491.4	130.10399999999998	4.0716	0.9359999999999999
heavy cream	1/2			204.0	1.6440000000000001	1.704	21.648000000000003
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.