Segueza

Step by stepInstructions

1. Toast the nixtamal corn on a hot comal, stirring, until dry and lightly toasted, then grind it coarsely (or toast coarse cornmeal in a dry pan).
2. Simmer the rabbit in salted water until tender, about 1 hour, then strain and reserve 6 cups of broth; shred the meat.
3. Toast the chiles until fragrant, soak in hot water for 20 minutes, then blend with the garlic, onion and a little broth; strain.
4. Fry the chile puree in the lard for 10 minutes, then add the toasted corn and the reserved broth and simmer, stirring often, for 30 minutes until thick.
5. Stir in the shredded meat, epazote, hoja santa and chepiche, and simmer 15 minutes more.
6. Season with salt and serve hot with tortillas — the stew should be dense and hearty.