Preparation

The meat and offal of the pig is minced and washed, then placed in a pan, with 2 jugs of water, oregano, parsley, garlic, ground onion and achiote, all this is mixed and refrigerated.

it is stirred and it is put to cook until it softens for the course of an hour and a half approximately. Next, place another plate of chopped onion, oregano, parsley, put it in the pan and mix.

It is accompanied with mote or yucca, and this dish is served with a plate of corn chicha.

Ingredients

  • 8 people
  • • 2 and a half kilos of meat and pork parts, the spine, (entrails, legs, ribs, head, forehead, leg, heart, etc.)
  • • 2 jugs of water
  • • 1 tablespoon of oregano
  • • 2 branches of parsley
  • • 2 large garlic cloves
  • • 2 tablespoons of ground onion
  • • 1 pinch of criss-cross