Pozole Tapatio

the day before, bring enough water to boil, adding the lime, previously dissolved in a little water. add the corn inside.

When the corn turns yellow and the husk comes off, remove it from the heat and place it in a basket to wash it well.

then drain it, peel it and remove the heads.

Also, toast, devein and remove the seeds from the chilies, which are put to soak in hot salted water, the night before.

the next day, cook the corn, pouring out the first water. When the corn begins to burst, and the meats are half cooked, add the salt and the ground chili with the garlic, letting everything boil until the meats are very soft.

Serve in a deep plate and, apart, on small plates, place the finely chopped lettuce, the crumbled cheese, the chopped onion, the tortillas, the radish cut into small pieces, the oregano and the lemons, so that each guest can serve their own taste.