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WHAT TO EAT IN GUADALUPE
Gastronomy is another of the attractions in Guadalupe.
Some of its typical dishes are: birria de Guadalupe (a slightly spicy flavorful stew), charro beans, pozole (made from hominy with meat), carnitas (hunks or strips of meat and especially pork that are fried or roasted until crisp), pipián (sauce made with pumpkin seeds and dried red chilies), torrejas (cross between french toast and bread pudding), nopalitos with red chili and corn gorditas, among others.
Among its sweets we can mention tuna and maguey honey, tuna panela, pumpkin candy, sweet potato and biznaga and milk sweets.
As for its traditional drinks, you can enjoy agua miel (sap obtained from some species of agave), guava atole and champurrado (warm and thick drink made with masa, chocolate, cinnamon, piloncillo and milk).
Gastronomy and typical cuisine in Guadalupe
“Birria de Guadalupe” (meat stew) Recipe
Ingredients:
- 1 tender ram
- 2 kg of corn dough
- 250 grams of wide chile
- 120 grams of cascabel pepper
- 30 grams of blackberry chile
- 5 peeled garlic cloves
- 15 whole peppers
- 5 cloves
- 2 sprigs of thyme
- 1 stick of cinnamon
- ½ teaspoon cumin
- oregano to taste
- vinegar to taste
- salt to taste
Ingredients for the sauce:
- 1 kg of tomato
- 60 grams of cascabel pepper
- 4 onions
- 1 tsp dried oregano
- pepper to taste
- salt to taste
Directions:
Roast the chiles en flame on the stove and soak them in hot water. Then blend with all the species, a little vinegar and the garlic cloves.
Cover the mutton with this sauce and let it rest for a full day. After 24 hours, cover the meat tray with paper and with the corn dough, do it carefully to cover the meat well and that the steam does not escape. Place the tray in a preheated oven at 250ºC and allow the meat to cook.
To prepare the sauce, cook the chili and tomato. Then ground the ingredients with a little salt, pepper, oregano and chopped onions.
Once the meat is well cooked, uncover the tray and add the sauce.
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