MEAT IN PULQUE TENEXCAC

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A very different way to accompany a main course.

1 1/2 kilos of beef sirloin Corn oil for frying 1 1/2 liters of good pulque Chicken bouillon powder Salt and pepper to taste 5 ancho chili peppers, ginned and cut into thin strips with scissors

PREPARATION

The meat is browned very well on all sides, the pulque, broth, salt and pepper are added to taste, and when it boils, add the chilies and cook covered until very soft.

Source: Tips from Aeroméxico No. 20 Tlaxcala / summer 2001