Abasolo, Gto.
Tamal de Ceniza
MEMBERS: Alejandra Esther Esther Arroyo Cárdenas, Noé Cruz Moreno, Adán Rey Torres Sánchez, Dalia Berenice Arredondo Mosqueda
DESCRIPTION: It was born as a tribute to the cuisine, history and festivities of the state of Guanajuato, to conceive a strong dish that fuses our culinary roots. With it we commemorate the 200 years and honor those who built our present.
Ingredients:
- Nixtamalized dough 1 kg
- Butter 250 grms
- Royal 40 grms
- Leaves 1 piece
- Chard 1 bunch
- Epazote 3 grms
- Spices (cumin,pepper,laurel) 1 grms
- Pork 1 kg (to taste)
- Salt 50 grms
- Chicken broth concentrate 50 grms
- Tomato 400 grms
- Chickpea 100 grms
- Poblano Peppers 100 grms
- Coriander sprouts 0.5 grms
- Radish sprouts 0.5 grms
- Fresh cheese 500 grms
- Chard 1 bunch
- Oil 200 ml
- Wheat flour 50 grms
- Garlic 20 grms
- Water All uses
Directions:
Cooking ingredients for the sauce (garlic, tomato, epazote, epazote, poblano chile) and frying with lard.
Step 2. Cooking birria-type meat and obtaining consommé.
Nixtamalization of the dough, kneading and forming the tamale.
Step 4. Plating.
Enzymetics
Gear
Main Course
Category
Noé Cruz Moreno
Leader
5 hours.
Preparation time