This chilate recipe is usually accompanied by elotamales which are made with corn and are sweet, as well as its chopped green chile, onion, and lime.
1 kg of meat (chicken, pork, beef)
6 dried chiles
10 zucchini (tender)
Garlic to taste
2 cloves garlic
Epazote to taste
Salt to taste
In a pot with enough water, boil the meat (you can use a little of the three). Soak the dried chili in water. Cut the zucchini into four pieces, the green beans are added whole, cutting only the ends, and the carrots are cut into sticks. Crush the chili with raw tomato, garlic, and onion. When the broth has begun to boil, grind the chili with a strainer, or as you prefer, spread it together with the vegetables, the epazote, and salt to taste. Let it cook for 30 minutes verifying that the vegetables are cooked.
Source: National Institute of Indigenous Peoples INPI