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WHAT TO EAT IN TEÚL DE GONZÁLEZ ORTEGA
One of the most iconic dishes in Teúl is the gorditas de horno en hoja de roble (gorditas baked in oak leaves).
Other dishes you must try in your visit to this Magical Town are: pipían (meat smothered in a very rich sauce, thickened with ground seeds), tortitas de huachal and the ranch cheese.
But the must distinctive dish is the delicious chamorro de cerdo al vapor (steamed pork).
If you like sweets, you can try torta de arroz con piloncillo (rice cake), taninole, a honeyed pumpkin and milk, and the ponteduro, a sweet corn with piloncillo.
Teúl has several mezcal factories, so you can try this drink in all its varieties. Additionally, the town produces agave creams of different flavors, including passion fruit, coffee, piña colada, coconut, almond or pine nut, to name a few.
Gastronomy and typical cuisine in Teúl de González Ortega
“Tortitas de Huachal” Recipe
Ingredients:
- 12 eggs, separating the yolk from the white
- 1 ½ cups of huachal (cooked corn, dried and ground)
- 2 tablespoons of ground shrimp
- 1 cup of oil
Mole ingredients:
- 12 tree chiles
- 26 guajillo chilies
- 6 garlic
- ½ tablespoon peppers
- ½ tablespoons cloves
- 20 cups of water
- 2 cups of maseca
- ½ cup of oil
- 4 cups of cooked and chopped nopales
- 4 tablespoons of chicken seasoning
- 1 bunch of coriander
- ½ cup of oil
Directions:
Gently crack the egg on a flat surface or on the rim of a bowl, as close to the middle of the egg as possible. Working over a small bowl, use your thumbs to gently pry the egg halves apart. Let the yolk settle in the lower half of the egg shell while the egg whites run off the sides of the egg into the bowl. Let as much egg white as you can drip into the bowl below.
Beat the egg whites into stiff peaks, add the yolks, the huachal and the shrimp, until turn into a thick mixture.
Heat the oil in a frying pan and with a soup spoon take the mixture and pour into the hot oil, forming the pancakes. Flip them until brown on both sides.
Take them out and put them on absorbent paper to remove the excess oil.
Try to make the pancakes quickly because the mixture tends to dry out. If it dries out anyway, add a little milk or an egg.
For the mole, cook the chiles with everything and seeds. If you prefer it not to be so spicy, remove the seeds.
Grind the chilies with garlic, cloves and peppers. Strain the sauce and reserve.
Blend the maseca with water and add to the chili sauce.
In a deep pot put oil and already hot empty the sauce. Stir constantly so it doesn't stick. Cook until slightly thick. Shortly before it thickens, add the chicken broth. Season and when it is ready, add the cooked nopales and cilantro.
Add the pancakes and serve immediately so they don't get too soft.
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