Nigüijuti

Authentic flavor of Zoque heritage, characterized by the maceration of the meat with lemon juice, and its marinade that is thickened with nixtamalized corn dough.
Nigüijuti

Preparation time: 1 hour

Ingredients
  1. 1kg. Backbone or pork rib
  2. 500 gr. Solid pork
  3. 500 gr. Tomatoes
  4. 200 gr. Onions
  5. 2 large cloves Garlic
  6. Pepper
  7. 1 sprig of oregano
  8. 100 gr. Corn dough
  9. Salt
  10. 50 gr. guajillo chili
  11. 15 gr. Simojevel Chili pepper
  12. 100 gr. Lard
  13. 100 ml. Lemon juice
  14. 80gr. Cooked rice.
Preparation
  1. Clean the meat, cut it into pieces and marinate for 2 hours with lemon.
  2. Cook the meat with water, garlic, spices and salt.
  3. Cut the onions and tomatoes into slices.
  4. Clean and hydrate the guajillo peppers.
  5. Blend the tomatoes, onions and chilies.
  6. Fry the meat with the lard, add the blended tomatoes and add a little broth where the meat was cooked.
  7. When the first boil is released, add the dough to thicken it.
Tips:

This dish can also be used as a filling for the cornfield leaf tamale.



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