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This easy Guatemalan revolcado recipe lets you recreate this traditional Guatemalan pig’s head stew at home. Made with tender and flavorful parts of the pig’s head, aromatic spices, tomatoes, and a variety of traditional ingredients, revolcado is one of the most popular traditional Guatemalan foods. Don’t be intimidated by its name, this easy-to-follow recipe will guide you through each step, allowing you to recreate this authentic Guatemalan dish in your own kitchen.
What is revolcado?
Guatemalan revolcado de cabeza, (a hearty pig’s head stew) is a traditional Guatemalan dish. The revolcado is typically prepared using the pig’s head, while a similar dish called “chanfaina” is made using the pig’s offal. Both dishes are commonly enjoyed in households and are often served at social gatherings and celebrations with friends, accompanied by spirited drinks. It has become a staple in family meals and can be found in local eateries, cafeterias, and traditional restaurants.
Difference between revolcado and chafaina
Revolcado and Chanfaina are traditional stew dishes in Guatemala. They are made with the same ingredients and cooking method but differ in their choice of meat. Revolcado uses the pig’s head as the main ingredient, simmering it in salted water until tender. Many versions of revolcado include both the pig’s head and organ meats. The meat is finely chopped, while the other ingredients, such as tomatoes, miltomate, bell pepper, guaque pepper, onion, garlic, tortillas, and bread crumbs, are cooked in the broth.
In contrast, Chanfaina utilizes only variety meats or organ meats, including tongue, kidney, hearts, and liver as the primary ingredients. The offal and beef are cooked in salted water until tender. Once cooked, the meats are finely chopped, and the remaining ingredients are cooked in the broth. The mixture is then blended into a paste and cooked again until thickened.
Yes, This Pig’s Head Stew Is Amazing!
I tried revolcado for the first time in my thirties, despite hearing rave reviews about this hearty and flavorful Guatemalan stew. Even though I have eaten and cooked unusual cuts of meat like cow’s tongue, beef brains, and tripe before, I was hesitant about the whole pig’s head aspect since this dish was not cooked in my home. However, after tasting this stew, I knew I had to share this recipe. One of the best places to enjoy revolcado in Guatemala City is at El Adobe restaurant. This recipe is inspired by their version, which includes a combination of pig head and organ meats. If you’re a revolcado lover, I hope you enjoy this recipe as much as I did. Remember, revolcado has many variations depending on the region and family recipe, so don’t hesitate to make it your own. If getting a pig’s head is challenging, you can make a variation called chafaina using organ meats like menudos, tongue, kidney, hearts, and liver. I’m even considering trying chafaina with cow’s tongue because the sauce is so amazing and versatile!
What does revolcado taste like?
The long, slow cooking process results in a tender and enjoyable texture that adds to the overall pleasure of the dish. This revolcado de cabeza stew is a very popular Guatemalan dish that is cooked slowly over low heat. The addition of annatto seeds gives the stew a vibrant red color and a slightly sweet and earthy flavor. Cumin is also used to spice up the dish, adding a delicious taste to the pork meat and offal.
After a long cooking process, the stew becomes a fragrant and flavorful recado or ragù, with the bell pepper providing a balanced sweetness. The flavors in this Guatemalan pork stew complement each other perfectly. The combination of spices, the slightly mineral taste of the pork offal, and the balanced sweetness of the bell pepper create a delicious blend with robust flavors.
It’s a dish that may not appeal to everyone, but for those who appreciate the flavors and textures of offal or for those adventurous eaters, revolcado is a real treat. The slow-cooking method gives the offal a delightful texture, and the garlic adds a refreshing touch.
Origin of revolcado de cabeza
This recipe has been passed down through generations in Guatemala. Revolcado de cabeza originated in Santiago de Guatemala, now called La Antigua Guatemala, and later gained popularity in Guatemala City originally known as Nueva Guatemala de la Asunción. This dish incorporates elements of Hispanic and Arab cuisine, brought by the Spanish colonizers in the 16th century combined with indigenous culinary traditions and native ingredients such as chili, corn, annatto, and tomato.
The Spanish conquistadors and missionaries brought with them ingredients and cooking techniques from Europe and the Arab world. They introduced the idea of using pig’s head in the indigenous cuisine, and the locals quickly embraced it, adding their own ingredients. The Spanish loved this dish so much that they brought it back to their own homeland, especially to the region of Extremadura, where it became a local favorite. You can find variations of this dish not only in Guatemala but also in. Mexico, and other Central and Southamerican countries.
How to Story and Freeze Revolcado
Freezing revolcado is a convenient way to extend its shelf life and enjoy it at a later time. Here’s a guide on how to freeze, store, thaw, and reheat revolcado, applicable to any pork stew:
Freezing:
- Allow the revolcado to cool completely before freezing. Divide it into portion sizes that are suitable for your needs. You can use individual airtight containers or freezer bags.
- Ensure that the containers or bags are properly sealed to prevent air and moisture from entering, which can cause freezer burn.
- Label each container or bag with the date and contents for easy identification.
Storage:
- Place the labeled stew filled containers or bags in the freezer, ensuring they are stored in a flat position to save space.
- Ideally, use the frozen revolcado within 2 to 3 months for the best quality. While it can be safe to eat for longer, the texture and taste may deteriorate over time.
Thawing:
- When you’re ready to enjoy the revolcado, transfer the frozen portion to the refrigerator. Allow it to thaw slowly overnight or for approximately 24 hours.
- Thawing in the refrigerator helps maintain the texture and flavor of the stew while minimizing the risk of bacterial growth.
- Avoid thawing the stew at room temperature, as this can lead to uneven thawing and potential food safety concerns.
Reheating:
- Once fully thawed, transfer the revolcado to a saucepan or microwave-safe dish for reheating.
- Heat the stew gently over low to medium heat, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C).
- If using a microwave, heat the revolcado in short intervals, stirring in between, until thoroughly heated.
- If the stew appears to be too thick after reheating, you can add a small amount of water or broth to achieve the desired consistency.
How to Make Guatemalan Revolcado (Pig Head Stew)
Get ready to indulge in the rich flavors and enticing textures of Guatemalan cuisine with this traditional recipe for Revolcado de Cabeza. Made with love and cherished by families through generations, this hearty stew showcases the unique and delicious taste of pig’s head.
Ingredients:
- 1 pig head (3-4 pounds of usable meat)
- 1 pound of pork heart
- 1 pound of pork liver
- 2 pounds of tomatoes
- 1/2 pound of miltomate (green tomatoes)
- 1 bell pepper
- 1 guaque pepper
- 1 large onion
- 3 garlic cloves
- 1 teaspoon of annatto
- 3 tortillas
- 1/2 cup of toasted tortilla crumbs or breadcrumbs
- Salt, to taste
Preparation:
- Place the pig’s head in a pot with enough water and salt. It’s better to cut the head into pieces. Cook covered until the meat becomes tender, about 2 and half hours. Reserve the broth.
- In a separate pot, cook the selected offal in salted water for about 1 hour or until softened. Reserve the broth.
- Remove all the meat from the pig’s head and finely chop it. Chop the offal into small pieces, approximately one centimeter in size.
- On a griddle or in the oven, roast tomatoes, miltomate (green tomatoes), bell pepper, guaque pepper, onion, and garlic cloves until slightly charred.
- Remove the skin from the tomatoes, tomatillos, hot peppers, bell peppers, and garlic cloves.
- Grind the mixture using a stone grinder or blend in a food processor until it becomes smooth.
- Transfer the paste to a pot, add about half a cup of the reserved broth, and stir in the annatto. Cook on medium-high heat until the mixture thickens, about 15 minutes to your preference.
- Place a large pot over medium heat. When it reaches a simmer, add the meats and continue cooking over low heat for about 30 more minutes.
- Serve the revolcado hot with rice to soak up the tasty sauce and with a maleta (pile) of warm, fresh tortillas.
Notes:
Changes to make chafaina: if instead of revolcado you want to make chafaina omit the pig head. To make the chafaina use the following pig organ meats: one tongue, one kidney, two hearts, one pound of liver, two ears and one pound of pork roast. All the other ingredients and processes are the same. Reduce the cooking time as the organ meats take less time to cook than the pig head.
Tips for the best revolcado de cabeza
Here are some tips, notes, and recommendations for making the revolcado recipe:
- Pig’s Head: The pig’s head is the main ingredient in this dish and provides a rich flavor and texture. Make sure to source a fresh and high-quality pig’s head from a trusted butcher or market.
- Preparing the Meat: After simmering the pig’s head in water with salt, take the time to carefully remove any bones, skin, and excess fat. Finely chop the meat to ensure a consistent texture in the final dish.
- Serving Suggestions: Revolcado is traditionally served hot and pairs well with tortillas or bread. You can also serve it with rice or alongside a chojin salad and a glass of rosa de jamaica. Follow it with a traditional dessert like chancletas or arroz con leche.
Revolcado the Cabeza Recipe
Ingredients
- 1 pig head (3-4 punds of usable meat)
- 1 pound of pork heart
- 1 pound of por liver
- 2 pounds of tomatoes
- 1/2 pound of miltomate (green tomatoes)
- 1 bell pepper
- 1 guaque pepper
- 1 large onion
- 3 garlic cloves
- 1 teaspoon of annatto
- 3 tortillas
- 1/2 cup of toasted tortilla crumbs or breadcrumbs
- Salt, to taste
Instructions
- Place the pig's head in a pot with enough water and salt. It's better to cut the head into pieces. Cook covered until the meat becomes tender, avout 2 and half hours. Reserve the broth.
- In a separate pot, cook the selected offal in salted water for about an 1 hour or until softened. Reserve the broth.
- Remove all the meat from the pig's head and finely chop it. Chop the offal into small pieces, approximately one centimeter in size.
- On a griddle or in the oven roast tomatoes, miltomate (green tomatoes), bell pepper, guaque pepper, onion and garlic cloves until slightly charred.
- Remove the skin from the tomatoes, tomatillos, hot peppers, bell peppers, and garlic cloves.
- Grind the mixture using a stone grinder or blend in a food processor until it becomes a smooth.
- Transfer the paste to a pot, add a about half a cup of the reserved broth, and stir in the annatto. Cook on medium high heat until the mixture thickens, about 15 minutes to your preference.
- Place a large pot over medium heat. When it reaches a simmer, add the meats and continue cooking over low heat for about 30 more minutes.
- Serve the revolcado hot with rice to soak up the tasty sauce and with a maleta (pile) of warm, fresh tortillas.
Notes
Changes to make chafaina: if instead of revolcado you want to make chafaina omit the pig head. To make the chafaina use the following pig organ meats: one tongue, one kidney, two hearts, one pound of liver, two ears and one pound of pork roast. All the other ingredients and processes are the same. Reduce the cooking time as the organ meats take less time to cook than the pig head.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 303mgSodium: 220mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 23g
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Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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