📍 Mazamitla
El Bote de Mazamitla
A country three-meat broth cooked with pulque and vegetables, with a smoky flavor from the wood fire.
- Preparation
- 30 min
- Cooking
- 150 min
- Waiting and resting
- 0 min
History
An emblematic dish of the Magical Town of Mazamitla, in the Jalisco highlands. Its name comes from the bote, or large pot, in which it was cooked over a wood fire; the pulque gives this festive stew its unique character.
Ingredients
Preparation
- 1
In a large pot, sear the beef and pork with onion and garlic.
- 2
Cover with water, add bay leaf and salt, and cook until they begin to soften.
- 3
Add the chicken pieces and the vegetables cut into large chunks.
- 4
Pour in the pulque and add the whole chiles; cook over low heat.
- 5
Let everything cook slowly until the meats are very tender.
- 6
Serve the broth with the meats and vegetables, accompanied by tortillas and salsa.
Cooking tips
- Add enough water to cover the meat and check that every chicken piece reaches 74 °C.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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