​Tachilhuil

Dish that shows the gastronomic miscegenation, made with pork viscera and a marinade based on corn and achiote seeds. Dish that shows the gastronomic miscegenation.

 

Tamal de Cambray

Preparation time: 1 hour

Ingredients
  1. 2 kg. Pork giblet
  2. 2 kg. Pork head
  3. 300 gr. Yellow corn
  4. 60 gr. Achiote seed
  5. 5 gr. Thyme
  6. Whole pepper
  7. 2 cloves of garlic
  8. 50gr. Lard
  9. 150 gr. Onion
  10. Salt
Preparation
  1. Cook the giblets and the pork head meat in plenty of water with the spices, garlic, onion and salt; reserve the cooking broth.
  2. Brown the corn and grind together with the achiote until it is very fine.
  3. Separately cut the giblets and the pork head meat into small pieces.
  4. Fry the giblets with the lard, add the ground corn with a little broth, letting it cook for 25 minutes and check seasoning.
Tips:

It is recommended to wash the giblets with lemon to reduce the characteristic smell they have.



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