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•4 pieces of chicken wings cut in three, cooked in pulque, garlic and salt with epazote leaves
•13 tomatillos cut into moons or thin slices
•1 cup pickled onions
•12 cherry tomatoes
•12 epazote leaves
•Roasted chickie to taste
•Roasted amaranth to taste
•Vinegar to taste and honey well mixed
Extra for flavor:
•Salt to taste
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.