Take out the skin, wash and cut in small pieces and let cook in sufficient water (do this one day before you serve it). The next day, clean the meat again, put in a big bowl, season it with salt, cumin, garlic, oregano and water until you cover it. Let it cook with high heat and shake it continuously with a wooden spoon, until all the water evaporates: add the cooked skin.
Reduce the heat and cover the bowl with a big lid until the fat comes out and gets a golden color; then drain the fat, let it cook a bit more, sprinkle with lemon juice, mix well and serve. Use white corn and Llajhua as side dishes.
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