Cuachala (Tuxpan, Jalisco)

Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Cuachala (Tuxpan, Jalisco). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cuachala (Tuxpan, Jalisco), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cuachala (Tuxpan, Jalisco) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can have Cuachala (Tuxpan, Jalisco) using 14 ingredients and 4 steps. Here is how you cook it.

COMENTARIOS: Esta receta, originaria de Tuxpan, Jalisco, se basa en un atole salado de jitomate y una mezcla de chiles con pollo desmenuzado; la tradición de este platillo es que sea bebible y servirlo en un plato cuachalero, especial para tomar este platillo, y acompañarlo de tostadas.

Ingredients and spices that need to be Prepare to make Cuachala (Tuxpan, Jalisco):

1. 1 pieza Muslo de pollo
2. 150 gr. Pechuga de pollo
3. 1 diente Ajo
4. 50 gr. Cebolla blanca
5. 500 ml. Caldo de pollo
6. 120 gr. Masa de maíz
7. 2 piezas Chile guajillo
8. 100 gr. Tomate verde
9. 200 gr. Jitomate saladet
10. 30 gr. Manteca de cerdo
11. c/s Sal de grano
12. c/s Tostadas
13. c/s Cebolla
14. 1 Limón

Steps to make to make Cuachala (Tuxpan, Jalisco)

1. Hidratar y desvenar el chile guajillo.
2. Cocer el pollo con ajo y cebolla; reservar el caldo.
3. Desleír (disolver) la masa en 2 tazas de caldo donde se coció el pollo, licuar los chiles con el jitomate y tomate en crudo, sazonar.
4. Sofreír en manteca de cerdo, agregar la masa desleída y servir con pollo desmenuzado, cebolla picada, limón y tostadas.

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