Ayomole Recipe: Traditional Guerrero Cuisine
Ayomole is usually prepared during October or November, since this is the season when the pumpkin is at its best, and some people use it as an offering on the days of the faithful departed.
Ayomole is a meal that is usually prepared during October or November, since this is the season when the pumpkin is at its best, and some people use it as an offering on the days of the faithful departed. The fruit must be green and seasoned, and with time, this dish has been lost despite being very delicious. Recommendation: it can be served with cecina (jerky) or bofe (beef).
Ingredients
1 green pumpkin and season
5 to 6 dried chiles
¼ small tomato
2 cloves of garlic
Epazote to taste
Salt to taste
Procedure
Cut the pumpkin in two, remove it and pick out the seed. The tripe is set aside to grind. Grind the dried chili with a little of the pumpkin tripe, tomato, and garlic. In a casserole with a little oil fry, the sauce obtained previously, together with the epazote and the salt. Afterward, add the rest of the tripe and let it boil for 15 to 20 minutes. The leftover pumpkin is usually made into candy.
Source: National Institute of Indigenous Peoples
