Course Main Dish
Servings 4 servings


  • 1 pound fresh ground meat (pork beef, veal combination)
  • 4 tomatillos
  • 1/4 medium yellow onion
  • 3 garlic cloves
  • 1 tablespoon Salt
  • bouquet garni
  • Salt
  • 12 inch x16piece of cheesecloth
  • kitchen string
  • 2 hardboiled egg peeeled and cut into quarters
  • 1 large carrot peeled cut into quarters and cooked
  • 1/2 cup peas cooked
  • 20 haricot verts cleaned and blanched
  • 6 plum tomatoes roasted
  • 4 serrano chiles roasted
  • Salt to taste


  • Blend the tomatillos, onion and garlic using just a little bit of water.
  • Incorporate the salsa with the meat, mix and add salt.
  • On a wet 12 by 16 inch cheesecloth (or white napkin) spread the meat in one layer, distribuite the egg, carrot, peas and haricot verts.
  • Carefully roll up the meat using the cheesecloth, tying it with kitchen string every 4 inches.
  • In a large stockpot bring water to a boil add salt, bouquet garni, the rolled up meat and boil for about 30 minutes.
  • Take it out of the water, unwrap it and slice into 1 inch pieces.
  • In a blender purée the chiles, with a little bit of water, add the tomatoes and blend a little until you get a coarse sauce.
  • Add salt to taste.
  • Top sliced meat with salsa
  • Meat can be served hot or at room temperature.
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