Lamb in Pulque

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Lamb in Pulque Pulque is an alcohol made from the sap of the maguey plant. It has a viscous consistency and a sour, yeast-like taste which combines with the lamb to create a unique tasting dish.

  1. In a large, heavy saucepan, place the chicken feet on the bottom of the pan. Add the remaining ingredients in layers, starting with the sliced onion, garlic, meat, and chillies.
  2. Combine all the spices in a muslin bag and add it to the pan.
  3. Pour over the pulque and cover with a non-vented lid, to prevent any steam from escaping, and bring to the boil over high heat.
  4. Reduce the heat to medium and simmer for 2-3 hours, or until the meat falls of the bone.
  5. Leave to rest for 30 minutes, then remove the meat and the stock and transfer to separate bowls.
  6. Remove all the meat from the bones, discard the fat, and add it back to the saucepan. Discard the bones, onion, garlic, and spices.
  7. Add the sauce and heat through.
  8. Transfer to a serving dish and sprinkle over the coriander and sliced chillies; then serve.