SALTY RECIPE
By: Guanajuato ¡Si Sabe!
Vitualla
One of the most deeply rooted dishes in the communities of the municipality of Dolores Hidalgo and Ocampo is the vitualla, a recipe of Spanish heritage adapted with the ingredients of the region. It is a dish present in religious and civil festivities, it is consumed as soup, stew, in gorditas and tostadas. Fritters are a traditional dish in the country, especially in the winter months and in the celebrations of the posadas; in Guanajuato they are a tradition that acquires strength with innovations in each region. Finally, avocado water is a surprising recipe recognized in gastronomic shows and contests for its exquisite flavor and the originality of its ingredients.
- 1½ liters of water
- 600 g cooked fresh chickpeas
- 1 peeled garlic clove
- 1 slice of onion
- 1 sprig of coriander
- 3 tablespoons corn oil
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 4 tablespoons tomato puree
- 1⁄4 of cabbage piece cut into medium-sized pieces.
- 2 tomatoes chopped in medium squares
- 1 teaspoon oregano, crushed
- Salt and pepper to taste
- 1 1⁄2 liter chicken broth, defatted.
Directions:
In a pot boil water and add the chickpeas with the garlic, the onion slice and the cilantro branch; cook until they are tender and the skin begins to burst, remove them from the heat and let them cool in the liquid. In another pot heat the oil and sauté the onion and chopped garlic, sauté the puree, add the cabbage and tomatoes, season with the oregano, salt and pepper; add the cooked and drained chickpeas and the chicken broth. Cook over medium heat for 15 minutes. The consistency can be like for broth or for tostadas, you can also add ham, chorizo or bacon.