PREPARATION

Chop de meat in small pieces and roast it. When the meat is cooked, remove from fire and set aside in a bowl. Wash the freshwater snails and cut the tail from the shell. Bring the snails to a boil with enough water and salt to taste. Cook them for 40-45 minutes and set aside in a bowl. In a big cooking pot put the meat you set aside with the eight cups of water, cilantro and garlic. Cook for two hours or until is tender. Add the chilero** and the freshwater snails and bring to a boil for 20 more minutes.

INGREDIENTS

BEEF STEW WITH CHILERO / TEWAKO

8 kg pork, chicken or beef
*Grape salt to taste
(you can also use common salt)
Cilantro
Creole chili (spicy) to taste
10 garlic cloves
1 kg freshwater snails
8 cups of water

SASAL / CHAA-Á

7 kg of cassava for de sasal
1 kilogram of cassava for the yeast
Banana leaves
Capulín (black cherry) stalks