Nui ka waiwai a me nā ʻano like ʻole ʻo Chiapas gastronomy, i haku ʻia i nā kīʻaha like ʻole. Hana ʻia kekahi o lākou a hoʻopau ʻia ma loko o ka Mokuʻāina a ʻo nā mea ʻē aʻe i ʻano nui aʻe i kekahi mau heluna.
ʻO kēia ke kumu o Pālū Shuti, maʻamau loa i Tuxtla Gutiérrez. ʻO ka Shuti kahi ʻano pulu muliwai ma muli o kona pūpū ʻeleʻele. Ma Tuxtla Gutiérrez ʻike maʻalahi ʻia ia ma muli o ka nui o nā kahawai a me nā kahawai.
Maʻaneʻi mākou e waiho ai iā ʻoe i kahi papa hana e hana i kēia shuti broth, ʻoiai e like me ka pinepine e loaʻa ana i kekahi mau ala e hana ai.
Mea Kai:
1/2 kg. na shuti
2 mau ʻōmato nui
Onioni
2 chamborote a i ʻole nā aniani ʻōmaʻomaʻo
1 lālā o ka epazote
1 punetēpō o ka waiūpaka aila paha
ʻO ka paʻakai e hoʻāʻo
Kūkākūkā:
ʻO ka mea mua e holoi i nā nīnū a hoʻomaʻemaʻe iā lākou ma ka hemo ʻana i ka piko. He mea maʻa mau i kekahi mau manawa e hānai i nā conches no 2 a i ʻole 3 mau lā me nā lau yerba santa e hoʻomaʻemaʻe i kā lākou ʻōnaehana digestive.
Hoʻomoʻa ʻia lākou i ka wai paʻakai.
Hoʻomaʻa ʻia ʻo Tomato, chili peppers a me ka ʻaka me ka aila a me ka waiūpaka a laila hoʻohui ʻia nā kuhū. ʻO ka hope e hoʻohui ʻia ka epazote a waiho ʻia e kuke a hiki i ka pau ʻana.
Nā kiʻi paʻi ma o ʻokupā
ʻO kahi manaʻo, waiho i kāu
Waiho ʻia ke koʻo i ka wai me ka palaoa kulina no ʻelua mau lā, kumu kēia e hoʻokuʻu i ka honua, ma hope o ka palai ʻana i nā mea āpau, hoʻohui ʻia ka gua a me ka moa moa, hoʻohui ʻia ka palaoa kulina e mānoanoa i ka hui a ma hope o ka paila mua, lau laʻa a me ka epazote hoʻohui ʻia. E kuke ia no 30 mau minuke a i ʻole e hoʻokū ʻoe a lawelawe me ia me ka ʻakaʻoki a me ka lemon i hoʻohui ʻia me ka chili ʻokiʻoki ʻia, he wai ia, ʻaʻole nui ka nui i hoʻohui ʻia.