This is one of those dishes that is made throughout México with small changes and different names. Chilayo is originally from Colima and this recipe was published in Las Senadoras suelen guisar (“Senators that Cook”), edited 1964. If you have any doubts about hot to make it, don’t hesitate to contact us.
INGREDIENTES for Chilayo
- 2 tablespoons of soaked rice
- 1 kilo of pork backbone
- 1/2 kilo of coarse meat
- 25 grams of guajillo chilies
- 3 garlic cloves
- 1 cup of green tomatoes
- Cumin and salt to taste
Clean and cut meat. Place meat in a pot and cover with water. Bring to a boil.
Soak guajillo chillies in advance and grind them with fresh peeled tomatoes, garlic, cumin and salt to taste. Add everything to the pot with a liter of water and the rice. Boil everything together to incorporate flavors. Cover the pot tightly, so that the meat is well cooked.
It is customary to eat this stew with morisqueta or cooked purslane.
Here is another delicacy from Colima Receta Cuachala
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