Pot Beans and Wheat with Nopales Cooked in Pulque, Epazote, and Xoconostle with Pico de Gallo

Name: Pot Beans and Wheat with Nopales Cooked in Pulque, Epazote, and Xoconostle with Pico de Gallo
Total time: 14400 s
Yield: About 2.2 lbs (1 kilo)
Ingredients: 1 3/4 lbs mixed dried beans, cleaned (about 800 grams); 7 oz wheat berries, cleaned (about 200 grams); 17 cups water (4 liters); Salt, to taste; 3 large tomatoes, diced; 1 medium onion, peeled and diced; 3 colored chilaca peppers, stemmed and seeded; 2 xoconostles, roasted, peeled, seeded, and chopped; 1 green apple, cored and chopped; 3 sprigs fresh mint, chopped; Juice of 1 bitter orange; Splash anise liqueur; 1 lb nopales (cactus paddles), peeled, cleaned, and cut into strips (about 1/2 kilo); 2 small onions, peeled and sliced into strips; 2 garlic cloves, peeled; 3 sprigs fresh cilantro; as needed Warm corn tortillas,; as needed Crumbled fresh cheese,; as needed Homemade Mexican hot sauce,

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This dish was essential for treating anemia and malnutrition on the ranch. It's vegan, packed with nutrients, minerals, and vitamins, and was a favorite when served with fresh cheese.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This dish was essential for treating anemia and malnutrition on the ranch. It's vegan, packed with nutrients, minerals, and vitamins, and was a favorite when served with fresh cheese.

Saved

Ingredients

4 hours

About 2.2 lbs (1 kilo)

1 3/4 lbsmixed dried beans, cleaned (about 800 grams)
7 ozwheat berries, cleaned (about 200 grams)
17 cupswater (4 liters)
Salt, to taste
3large tomatoes, diced
1medium onion, peeled and diced
3colored chilaca peppers, stemmed and seeded
2xoconostles, roasted, peeled, seeded, and chopped
1green apple, cored and chopped
3 sprigsfresh mint, chopped
Juice of 1 bitter orange
Splashanise liqueur
1 lbnopales (cactus paddles), peeled, cleaned, and cut into strips (about 1/2 kilo)
2small onions, peeled and sliced into strips
2garlic cloves, peeled
3 sprigsfresh cilantro
as neededWarm corn tortillas,
as neededCrumbled fresh cheese,
as neededHomemade Mexican hot sauce,

Saved

Steps

4 hours

1

First, clean the beans and soak them overnight in a tall clay pot with a lid. The next day, rinse the beans and cook them over low heat for three hours, stirring occasionally to prevent burning.
2

Once the beans and wheat are cooked, cook the nopales in a small clay pot with a pinch of salt for 30 minutes. Turn off the heat, drain, and place them on a flat plate.
3

While the nopales are cooking and the beans with wheat are resting, mix the pico de gallo ingredients in a large, deep, wide pot. I start this as soon as the beans begin to cook, stirring occasionally so the flavors blend. Set aside.
4

Once everything is ready, set it all on the table so each person can serve themselves. Serve with warm corn tortillas and crumbled fresh cheese. If you like it spicy, add some Mexican hot sauce.