Preparation

In a large steamer pot or improvising one, place two liters of pulque at the bottom (it can be replaced by beer or directly by water), the previously soaked chickpeas, bay leaves, the crushed garlic cloves, the tomatoes cut into halves, the chili peppers, onions, carrots, salt and pepper to taste.
Place the grid on the pot or container and on top of it a layer of previously roasted maguey leaves and the meat on top that are covered with more leaves.
Cover the pot and seal the edges with paste (water and flour) or the tortilla dough.
cook for about two and a half hours. serve the meat and the consommé resulting from the cooking liquid.

Ingredients

  • 1 leg of lamb of two kilograms;
  • 500 grams of rack of lamb;
  • 150 grams of chickpeas;
  • 1 onion;
  • 10 maguey leaves;
  • 2 liters of pulque;
  • 350 grams of carrots;
  • 4 cloves of garlic;
  • 5 green tomatoes;
  • Green Chiles;
  • laurel;
  • Salt;
  • Pepper.