MENUDO NORTH

NORTH FEDERATION

Coahuila

Diners: 10-12 people

Preparation time: Two days, if the maize is prepared at home; If you buy prepared, 20 minutes

Cooking time: 2 1/2 to 3 hours

Utensils: Two deep clay pots or two soup pots of broth, 5 plates

For presentation :

-10-12 bowls of soup.

-2 cleaned beef legs cut into 4;

-1 sliced ​​onion;

-2 kilos of belly with clean bald and cut into small squares;

-¼ kilo of marrow bone;

-1 large head of garlic;

-1 kilo of corn cacahuacintle or fat clean and headless;

-1 tablespoon oregano;

-Salt;

-6 liters of water approximately.

TO THE PRESENTATION:

-9 tablespoons chopped fresh cilantro;

-9 tablespoons chopped onion with whole and tail;

-2 tablespoons chili piquín;

-4 lemons in slices;

-2 tablespoons of oregano.

• Cook leg and bone with garlic and onion. When the boil is released, the pancita is foamed and it is returned to foam, the fire is lowered and it is cooked with the pot uncovered until the legs and tummy are tender, 2 hours approximately

• Let the legs a little cool inside their own broth and when they can be touched without burning, remove all the meat from the bone and pique in regular squares.

• Add the cacahuacintle corn to the broth and leave it on fire for another two hours or until the corn starts to burst. At that moment put the salt to taste and let another boil.

(If the salt is put before, the corn does not burst.) (Minced meat is added).

• It is carried in the same pot at the table, along with saucers with cilantro, onion, chili piquín, oregano and lemons, and each one puts in his bowl the dressings to his taste.

Served with flour tortillas