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Chiapaneca Cold Meat, Carne Fría Recipe, Typical Flavors of Southeast Mexico

por Sabores de México

This recipe of Chiapaneca Cold Meat (also known as carne fría) is a traditional recipe from Chiapas, one of the tastiest, and I truly do not understand why that are not more restaurants dedicated to the wonderful cuisine of Chiapas, which is one of the best types of cuisine in Mexican gastronomy. From the book Las senadoras suelen guisar (“Senators that cook”) edited in 1964, the recipe of this delicious dish that I invite you all to cook to help conserve our traditional cuisine.

INGREDIENTS for Chiapaneca Cold Meat

  • 1 kilo of ground loin
  • 12 small bags of pepper
  • 1/2 bag of anise
  • A pinch of nutmeg
  • 3 tablespoons of vinegar
  • Salt and herbs
  • Lettuce and radishes

Carne fría chiapaneca


Grind the pepper, anise, nutmeg with the 3 tablespoons of vinegar and salt. Stir well and roll it into a wet napkin; Tie the napkin and place in a steamer, with a little water, salt and herbs; Add the meat and let it cook for 30 minutes. Once cooked and cold, it is sliced ​​and placed on a platter; the slices of meat are garnished with lettuce and radishes cut in the form of flowers. Slices of lemon are added to the meat and, if desired, served with a spicy sauce.

Here is another delicious recipe from Chiapas Queso de Chiapas relleno

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