CEGUEZA CON ESPINAZO DE CERDO 6 servings

INGREDIENTS

FOR THE PORK

1 kg (2 ¼ lb) pork backbone, cut into pieces
½ onion
2 cloves garlic, peeled
2 sprigs fresh thyme
2 sprigs fresh marjoram
2 bay leaves
water as needed
salt to taste

FOR THE CEGUEZA SAUCE

1

cup dried tuxpeño corn, roasted and coarsely food-processed dry
water as needed
3

red chilhuacle peppers, roasted, opened, seeded, soaked in hot water
4 hierba santa leaves, veined
3 saladet tomatoes, quartered
salt to taste

TO SERVE

corn tortillas

PROCEDURE FOR THE PORK BACKBONE

Warm a large pot over medium heat and brown the meat. Add and sauté onion and garlic. Cover ingredients with water; add herbs and salt. Simmer over medium heat until meat is cooked. Constantly skim the surface of the cooking liquid. Remove the meat, strain and remove a bit of the grease, set aside.

PROCEDURE FOR THE CEGUEZA Bring needed water to boil in a deep pan. Then reduce the heat and add the corn; remove from stove and let stand for 30 minutes. Remove and discard any hulls that float to the surface. Rinse under running water and drain.
Warm the pork broth in a pot over medium heat; bring to a boil. Add the corn and cook until tender, but firm.
Grind peppers in a small amount of the soaking liquid and add them to the corn mix; continue cooking. When the corn is cooked, add the backbone and cook 5 minutes more. Season.

PRESENTATION

Warm the cegueza, but before serving, add hierba santa leaves along with the tomatoes. Remove from heat and adjust seasoning.
Place one or two portions of the backbone on each plate, and cover generously in cegueza sauce. Serve with warm tortillas.

GLOSS

Cegueza is a light mole and Oaxaca signature whose main ingredient is cracked corn kernels.

Products

Chilhuacle chile
Tomato saladet
Tuxpeño corn