Reorillo Reorillo recipe

Reorillo Reorillo recipe

The bludgeon it is dried meat, shredded scrambled with egg, with red or green sauce. Unlike other dishes, this one is not for celebrations, but for every day. Although it is said to be of Michoacán origin, the truth is that several states in the Tierra Caliente region share this traditional stew. In we will give you the step by step to make the red hammer.

8 diners 45m Main course Medium difficulty Additional features: Medium cost, Not very spicy, Ideal to accompany with natural juice, Fried, Mexican recipes Ingredients:

  • 500 grams of Cesina
  • 500 grams of Tomato
  • 1 clove garlic, peeled
  • 4 units of Serrano peppers
  • 7 pieces of Egg
  • 125 milliliters of oil
  • 100 grams onion
  • 1 teaspoon of cumin

Steps to follow to make this recipe: 1

We prepare all the ingredients to make the aporreadillo in red. We boiled the tomatoes with garlic and onion and reserved.

Redhammed Recipe - Step 1 two

Fry the meat with little oil until golden. We remove the meat from the pan. The we hit with a stone, (this is due to the name of pounding, pounding) to facilitate crumbling.

Redhammer Recipe - Step 2 3

We mince the meat, we wash it and drain. Then we proceed to fry it.

Redhammed Recipe - Step 3 4

We slice the onion, add it to the meat. In another container we beat the eggs and we add them to the meat that is being fried.

Redhammer Recipe - Step 4 5

We turn the egg cake. Let the egg cook well before turning it over. In the blender, grind the tomato, garlic, onion and chilies and the water where they were boiled. Pour it into the meat, and let it cook until it boils, add the ground cumin.

Redhammer Recipe - Step 5 6

Let it boil for 15 to 20 minutes and rectify the flavor with salt. The red hammer It should be soupy. Serve with pork and white rice.

Redhammed Recipe - Step 6

If you liked the recipe of Red hammer, we suggest you enter our Stew Recipes category. You can also visit a selection of the best Mexican recipes.


  • When the egg is cooking avoid moving it much, so that the appearance of the finished stew does not appear milky.
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