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Tomatillo Salad

Ingredients

 

•4 pieces of chicken wings cut in three, cooked in pulque, garlic and salt with epazote leaves

Salad:

•13 tomatillos cut into moons or thin slices

•1 cup pickled onions

•12 cherry tomatoes

•12 epazote leaves

For decoration:

•Roasted chickie to taste

•Roasted amaranth to taste

Vinaigrette:

•Vinegar to taste and honey well mixed

Extra for flavor:

•Vinegar

•Oil

•Salt to taste

Method

 

In a glass salad bowl, mix the tomatillo with the pickled onion, add a little of the vinegar from the pickling brine or pickle, mix very well and leave to rest for ten minutes.

After this time, put a bed of salad on a flat plate, then decorate with three leaves of epazote, and three cherry tomatoes, in the center of the plate we put the wings cooked in pulque.

To finish off, sprinkle the vinaigrette, decorate with amaranth and roasted chia. We work this way the four plates, we serve it at the moment so that the epazote leaves do not burn with the vinaigrette and the wings do not rust.

If you have to wait a while to spray some oil on the wings so that they don't rust, I use oil flavored with chili.

 

EL CHARRO NEGRO

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