Title: Consomme De Barbacoa (Barbecue Consomme)
Categories: Blank
Yield: 1 Servings

1 cup rice 1 cup chick-peas 1/2 pound potatoes, peeled and sliced thin 2 carrots, sliced 3 chipotle chilies (available at Mexican food stores), or chili powder Pinch of epazote, if available 1 1/2 teaspoons salt 1 medium onion, chopped (optional)

Soak the rice and chick-peas, drain, and place in a large earthenware cazuela (casserole) to be lowered into the pit. Add the potatoes, carrots, chilies or chili powder, epazote, salt, and onion. Place in pit, uncovered; the meat is put on top of the casserole. The meat drippings will combine with the broth ingredients to form a rich stock. Serve broth with the barbecued meat and the following pulques.

PULQUE DE NARANJA (Orange Pulque) 1 quart pulque 1 1/3 cups orange juice 3/4 cup sugar

Mix together the ingredients. Stir until sugar is dissolved and let stand for 3 hours in a cool place. Strain through cheesecloth or a fine sieve. Chill and serve.

PULQUE DE PINA (Pineapple Pulque) 1 pound fresh pineapple 1 cup sugar 1 quart pulque

Peel the pineapple and rinse it. Grind the pineapple and combine it with the sugar and pulque. Let stand for 2 hours in a cool place. Strain and chill before serving.

From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

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