SALTY RECIPE
By: Guanajuato ¡Si Sabe!
Bitch's tail
The local gastronomy enjoys very old recipes that are passed down from family to family; such is the case of this soup that uses local ingredients with techniques from other cuisines, such as French. Poached eggs are an indispensable element to achieve the texture and silky consistency typical of the European preparations that are here to stay.
- 12 red and fresh ancho chiles
- 300 g cow cheese
- 115 g butter
- 500 g green tomatoes
- 5 tunas xoconostles
- 4 cloves of garlic
- 2 onions
- 1 sprig of coriander
- 6 eggs
- 6 cups beef broth
Directions:
The chiles are lightly roasted and deveined, stuffed with cheese slices and fried in lard. In two tablespoons of lard fry the chopped garlic cloves, the chopped onions and tomatoes, the cilantro, the xoconostles in strips without seeds. When it is well fried, add the broth and the stuffed chiles, season with salt and when it begins to thicken, carefully crush the eggs, emptying them one by one with a ladle that is put into the boiling broth so that the egg curdles and acquires the necessary consistency. Once they are all cooked, they are served immediately.