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8–10
servingsEasy
Published 2001
Enriqueta Izaguirre de Virués, of the famous liqueur-making families Virués and Izaguirre in Xico, borrowed the idea for this dish from the well-known carne enpulcada, or pork in pulque sauce. Given her heritage, it was a natural switch to use fruit liqueurs instead. The combination of liqueurs and vinegar produces a vividly flavored sweet-and-sour sauce.
In Xico, the meat would be pork loin, but in the United States, this cut is so lean that it comes out like baked ca