How interesting it is to discover exquisite recipes like this one. In Mexico City it is not easy to come across someone making these. Originally from Colima (and other states in western Mexico), this recipe for Cuachala was found in the book Las Senadoras suelen guisar (“Senators that Cook”), 1964. The wife of the senator from Colima at the time shared this recipe, and here we replicate it in its original form.
INGREDIENTS for Cuachala
- 1 large hen (or chicken)
- 3 ancho chiles
- 2 guajillo chiles (if you want spicy)
- 230 grams of green tomatoes
- 5 cloves of garlic
- 1 onion
- 1 tablespoon of butter
Clean and cook hen with onion and salt. Lightly roast chilies (over open flame if possible) and soak in warm water. Boil tomatoes. After chilies soften, grind with the garlic and cooked tomatoes. Strain mixture and combine with remaining broth from cooked hen. Shred breast meat and dissolve in a little broth. Add shredded meat to broth and heat in pot. When it begins to thicken add remaining parts of meat with bone in. Let mixture boil until texture thickens and serve immediately.
If you prefer to prepare the meat in another form, the stew can also be thickened more. Dixtamal dough can also replace shredded breast meat as a thickener– the dough should be dissolved in a little broth before being incorporated into the stew. Only the breast meat should be shredded and the broth should have a thick consistency.
If you enjoyed this recipe you will love Sopitos Picados another traditional dish from the state of Colima
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