Red prickly pear pulque

The beverage obtained from the fermentation of mead from various types of magueys. The word pulque comes from the Nahuatl word polihuiqui, which means to corrupt, to destroy. It is a drink of pre-Hispanic origin with a ritual character that was reserved only for priests or elderly people. Whoever defied this prohibition was subject to severe punishments; today this is no longer the case and its consumption is now widespread throughout Guanajuato. In the state capital, for example, you can find establishments that sell it without being pulquerías in the strict sense of the word. For this recipe, cardona tuna is used, a variety that is common in the rugged climate of the north of the state, since it has too much sugar and begins to ferment as soon as it is cut. This variety of prickly pear is also used to make prickly pear honey, prickly pear cheese and colonche.

Directions:

When the pulque is well fermented, beat the prickly pear cactus and add to the pulque. Strain before serving.