Preparation
In the bottom of the container put the liquid, the chickpeas, carrots, bay leaf, garlic, tomatoes, salt, pepper, onions, chilies, 4 avocado leaves.
the grid is placed on the top of the steamer, which is lined with maguey leaves; The meats are alternated with avocado leaves, covered with more maguey leaves and covered by sealing the edge of the container with tortilla dough or a mixture of flour and water that forms a dough similar to a breadcrumb.
it is cooked directly on the fire for approximately 4 hours.
note: you cannot do without pulque, beer or water, placing only vegetables at the bottom; thus a more concentrated consommé is obtained.
description: for 20 to 25 people
prep time: 30 minutes
cooking time: approximately 4 hours
utensils: steaming large or alcohol can with rack and lid
the grid is placed on the top of the steamer, which is lined with maguey leaves; The meats are alternated with avocado leaves, covered with more maguey leaves and covered by sealing the edge of the container with tortilla dough or a mixture of flour and water that forms a dough similar to a breadcrumb.
it is cooked directly on the fire for approximately 4 hours.
note: you cannot do without pulque, beer or water, placing only vegetables at the bottom; thus a more concentrated consommé is obtained.
description: for 20 to 25 people
prep time: 30 minutes
cooking time: approximately 4 hours
utensils: steaming large or alcohol can with rack and lid
Ingredients
- 1 leg of lamb from 3 to 4 kilos
- 2 kg. rack of lamb
- 250 gms. chickpeas previously soaked
- 1 kg. carrots, diced
- 6 bay leaves
- 10 garlic cloves
- 10 green tomatoes with peel halved
- 2 tablespoons of salt
- 1 teaspoon pepper
- 2 onions quartered
- 4 liters of pulque, beer or water
- 8 roasted maguey stalks
- 12 avocado leaves
- 6 green chilies (optional)
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