Disfruta en este video, el proceso de elaboración del tamal de mole rojo de ros y del atolito de res.
Ingredientes para los tamales. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Ingredients for the tamales
Guajillo chili, puya chili, garlic, salt to taste and it is wrapped in totomoxtle leaves.
As in most Oaxacan kitchens, the metate (mealing stone) is indispensable, Doña Beatriz uses it as it is used in her community.
La olla. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
The pot
In this pot the tamales are placed for steaming.
The beef tamales must contain four pieces of meat.
Ingredientes (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Ingredients
Among other ingredients, the atolito de res (beef broth) is prepared with avocado leaves, guajillo chili and puya chili.
Moving
The atole (drink) must be moved constantly to prevent it sticking.
Jícara. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Gourd
With a gourd, Doña Beatriz serves the atolito (broth).
Atolito de res (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Atolito de res (beef drink)
Presentation of the atolito de res (beef broth), it is really a delicious dish.
Trío. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Trio
Doña Beatriz, her mother and sister-in-law proud of their Triqui origin.
Santo Domingo del Estado was one of the most interesting visits, mysticism is breathed in the air of the community.
Don't miss the process of preparing the red beef tamales and the beef atole (drink).
