Indio viejo

Instructions

1. Boil the meat in salted water with half the onion for 1 hour 30 minutes, until it falls apart easily; keep the broth and shred the meat.
2. Blend the cooked corn (or soaked and cooked white corn) with the masa thinned in a little broth, until smooth.
3. Blend the toasted sesame with the garlic, chilies and a little broth to form a fine paste.
4. Sauté the rest of the onion and the tomatoes in the oil for 5 minutes, then add the sesame paste and cook for 3 minutes.
5. Pour the broth into the pot, whisk in the corn paste and let it thicken for 15 minutes over low heat.
6. Add the shredded meat, season with cumin, pepper and salt, and simmer for 15 minutes. Serve with warm tortillas.