• 1pound fresh ground meat (porkbeef, veal combination)
  • 4 tomatillos
  • 1/4 medium yellow onion
  • 3 garlic cloves
  • 1tablespoon Salt
  • bouquet garni
  • Salt
  • 12inch x16piece of cheesecloth
  • kitchen string
  • 2 hardboiled eggpeeeled and cut into quarters
  • 1 large carrot peeledcut into quarters and cooked
  • 1/2cup peas cooked
  • 20 haricot verts cleaned and blanched
  • 6 plum tomatoes roasted
  • 4 serrano chiles roasted
  • Salt to taste
  1. Blend the tomatillos, onion and garlic using just a little bit of water.
  2. Incorporate the salsa with the meat, mix and add salt.
  3. 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.
  4. Carefully roll up the meat using the cheesecloth, tying it with kitchen string every 4 inches.
  5. In a large stockpot bring water to a boil add salt, bouquet garni, the rolled up meat and boil for about 30 minutes.
  6. Take it out of the water, unwrap it and slice into 1 inch pieces.
  7. 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.
  8. Add salt to taste.
  9. Top sliced meat with salsa
  10. Meat can be served hot or at room temperature.