Typical food Tehuacan

 

PAN of DONKEY

Water bread or white bread (pan de burro, represents the purity of the soul) is used as offerings for the day of the Dead

Ingredients:

* 3 cups white bread flour

* 2 1 / 2 (0.25 ounce) packages dry yeast

1 tablespoon salt

* 1 cup warm water

Preparation:

1. Dissolve yeast in warm water. Mix flour and salt. Add yeast and mix with a spatula until well blended. Cover with flour a clean surface. Knead at least ten minutes, until smooth and elastic (the consistency and texture of the dough).

2. Wrapped in a plastic sheet and leave in a warm place until doubled (about an hour). Put the dough on a lightly floured surface crushed to eliminate bubbles. Cut into 8 pieces. Form rolls make a split lengthwise with a knife. Place on an oiled sheet and let double in size.

3. Bake for 15 to 20 minutes or until golden.

MUEGANO

 

Ingredients:

1 kilo of flour

1 egg

¼ liter of water

50 grs. of brown sugar

400 grs. butter

Sal

FOR HONEY:

½ kilo of brown sugar

¼ liter of water

1 cinnamon stick

Procedure:

Mash well the brown sugar and dissolved in water.

Mix the flour, egg, brown sugar dissolved in water and a teaspoon of salt. Knead the dough well so that is consistent and extends through the roller to leave quite thin.

Cut dough into squares, fried in butter. Allowed to cool and get into the honey syrup.

To make honey, put water in a saucepan, brown sugar and cinnamon crushed, letting it boil until it holds strong ball.

Stick the cubes in groups of five, to form muéganos, which is left to dry on the table.

 

MOLE HIP

 

This delicious dish originating in the Mixtec Oaxaca and Puebla share is the result of a ritual that goes from pasture to slaughter the goats.

Ingredients:

1 set of hips and spine killing goat

1.5 kg. tomatillo or miltomate

Chile Costeño to taste

Onion to taste

Garlic

3 bunches of Colorado Guaje

1 bunch Pepicha

10 dried avocado leaves

Salt to taste

Oil to taste

Oil to taste

Preparation:

Boil the meat with garlic, onion and salt for three to four hours until meat is tender. Was withdrawn and reserved broth.

Apart little water is boiled in tomatoes with chilies and garlic to taste. Strain and reserve.

In a pan heat a little oil or a little fat from the broth, add the blended with a little broth and allowed to season, add the meat with the rest of broth, avocado leaves and the pepicha boil.

Peel the gourd and blended with a little broth and poured into the pan. Mole boil two minutes and serve hot.