Name: Aporreadillo Michoacano
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 200 grams cecina; 6 eggs; 1 onion, small, sliced; 700 grams tomato; 100 grams serrano chile; 1 clove garlic, medium; salt; lard, approximately 100 grams

Preparation

Low

The meat (can be cut into pieces suitable for the size of the molcajete to facilitate the operation) is placed in the molcajete or on a firm surface to start pounding it with the pestle (tejolote), this action is called "aporrear". Gradually, it softens and is shredded. Once well "aporreada", we will shred it (as it should be left in small pieces). Set aside. Place a griddle on the burner over high heat; once hot, roast the tomatoes and serrano chilies. While the tomatoes are on the griddle, you can take the time to slice the onion. Set aside.