Can some translate for me i would like to cook this for my mexican boyfriend http://www.univision.com/content/content.jhtml?cid=1292207 i mean translate from spanish sorry!!!!!!!!!

What do you mean translate it into Spanish? IT IS in spanish!

Do you want to have it translate into Spanish or into English????

It would be better for you to go to a translation website. I Got other questions to answer. Besides, Univision.com has a translate into English function.

Here, I don't have time to translate it myself, so I stuck it into an online translator. It might be a little weird b/c word-for-word translations don't always work too well, but it should be clear enough. The mass of the Chile Greater Tradition from Michoacán M. Turquie/Univision Online An exquisite mass of the style Michoacán prepared the Greater Chile. Univision Cooks and Gastronomy The chef Gustavo Chávez, known as the Greater Chile, went to the studies of Awake America to prepare a delicious and traditional mass michoacano. Ingredients * 4 cut hog back pounds in cubes of 1/2 inch * 1/8 of cup of olive oil * 5-6 Chiles juajillos without seeds tostados * 5-6 Chiles bell without seeds tostados * 5-6 Chiles pasiilas without seeds tostados * 5-6 Chiles Chiles mulatto or black without seeds tostados * 4 teeth of golden garlic * 1/8 of sunflower seeds cup tostadas * 1/8 of cup of almonds tostadas * 1/8 of cup of peanuts or peanut tostado * 1/8 of cup of sesame tostado * 1/4 of male banana * 1/4 of a board of sweet chocolate * 1/4 of chicken consomme gallon * 2 cups of pulque or clear beer Preparation In a large pot begin to heat the oil to high fire and kitchen the hog until reach a golden consistency. While the hog in a frying pan cooks itself aside tuesta the Chiles taking care of not to burn them. It gilds in hot oil or tuesta in the oven and do the same thing with the grains and seeds (almonds, sesame and the peanut). Have list the blender and put in her the consomme of chicken, the beer or pulque and grinds the Chiles, the grains and the remainder of the ingredients with the consomme. Once being the ready hog adds the Chile shattered and the remainder of the ingredients. It cooks to slow fire by an hour approximately and moves constantly so that itself be not hit and burn. It serves with rice to the Mexican and tortillitas of corn. Courtesy of Gustavo Chávez, the Greater Chile, executive chef of "Chesapeake bay gourmet".