Preparation

cook all the meat in salted water, and set aside.

wash the corn and place it in 2 liters of water with lime.

put it to cook and when it can be skinned, wash it scrubbing very well.

head and cook over high heat in plenty of water with the garlic.

when the corn bursts, add the meat, season and simmer for a few more minutes.

to serve, garnish with onion slices, chopped lettuce, radishes cut into a flower shape, and halved lemons.

It is accompanied with the sauce that will have been chosen.

Ingredients

  • 650 grams corn cacahuazintle
  • 250 grams with bristle head
  • 125 grs. pork backbone
  • 250 grams pork pulp
  • 3 working teeth
  • 1 large onion
  • 2 lemons
  • 1/2 apricot lettuce
  • 1 packet of radishes
  • a spicy parsley
  • lime
  • Salt