Mesoamerica · Volume 03, The Port, the Delta and Vanilla's Own Country
Puchero tabasqueño
Tabasco, Mexico
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Puchero tabasqueño
Tabasco, criollo
Ingredients
An outline, not yet a recipe: the tradition's method with its ingredients named but not weighed. Quantities are being added from sources inside the tradition, lead dishes first.
- 1kg (bone-in scraps and diced shank) beef
- pork
- chicken
- yuca
- macal
- 1, purple, sweet potato camote
- 500g calabaza
- 2 ears elote
- 2, small chayote
- 2 plantain
- to serve white rice, to serve
- to serve hand-made tortillas, to serve
- to serve pickled chiles, limed, to serve
Method
- Cook the beef, pork and chicken slowly together in one pot with the yuca, macal, camote, calabaza, elote, chayote and plantain, the broth carrying the flavour of all three meats at once.
- Serve with white rice, hand-made tortillas and limed pickled chiles on the side.
What a modern chef changes
Three meats, three doneness points
Method
- Cook each of the three meats sous vide separately, to its own correct doneness, rather than simmering all three together until the toughest cut is done and the others have overcooked.
- Build the broth from the reserved bones and trim, reduced properly and passed through a chinois for something closer to a genuine consommé than the cloudier traditional pot liquor, poured over the meats and vegetables at the point of serving.
- Roast the plantain briefly on the Big Green Egg's direct heat before it goes into the pot, for real caramelisation the simmering pot alone cannot give it.