Pulque Is the Raw Juice from Maguey
Pulque was the original drink from the maguey plant before mezcal, and then tequila. The first major work involving pulque is a large mural called the “Pulque Drinkers” which was unearthed in 1968 during excavations at the pyramid of Cholula, Puebla.
When the maquey plant if removed from the ground, the juice you can immediate squeeze from the plant is the pulque. This juice, once it sits and ferments on its own, becomes an interesting drink.
Pulque is another traditional beverage (3-4 % alcohol). Is this beverage the same as mezcal? No, mezcal is fermented and distilled to make a strong alcohol, while pulque is a milky , slightly foamy and somewhat viscous beverage made by fermenting (not distilling) the fresh sap of certain types of maguey.
Homemade Pulque from Nochixtlan, Oaxaca
This was a gift from our friends in Nochixtlan. Powerful stuff.
Pulque Recipe from the LA TIMES
Photo by Anne Cusack / Los Angeles Times
- 2 cups pulque (or substitute lager beer and 1 teaspoon lemon juice)
- 3 large cloves garlic
- 1 onion
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1 pound pork loin, cut into 2-inch cubes
- 1 pound pork spare ribs, separated and cut in 3-inch lengths (your butcher can do this)
In the bowl of a food processor, puree the onion and garlic. Move the puree to a large glass or ceramic bowl. Stir in the pulque, pepper and salt.
Add the meat, tossing with your hands to coat, then cover and refrigerate, marinating the meat for at least 12 hours.
- Carne de cerdo en pulque assembly3 ancho chiles (1 ounce)
- 2 mulato chiles (1½ ounces)
- 2 guajillo chiles (½ ounce)
- 2 dried Pasilla chiles (½ ounce)
- 2 dried chipotles (½ ounce) or 1 canned chipotle
- 3 cloves garlic unpeeled1 onion, roughly chopped
- 1/2 cup (2½ ounces) piloncillo or dark brown sugar
- 3 whole cloves3 whole allspice
- 1/2 teaspoon ground cinnamon
- 1 pinch dried oregano, preferably Mexican1 cup water, beef or chicken broth
- 1 teaspoon saltMarinated pork
- 1/4 cup olive oil1 cup water
1. Prepare the chiles: Heat a dry comal or heavy skillet (such as cast iron) over a medium flame. Press each chile, one at a time, onto the surface with a flat tool such as a potato masher or the back of a spatula until the chile puffs, blisters and reddens, no more than 8 seconds on each side. Be careful not to burn the chiles — remove them immediately if they start to smoke — or the sauce will taste bitter. When all the chiles are toasted, open each one by tearing it at the stem end and empty out the seeds. Place the chiles in a bowl of hot tap water, leaving them submerged for about 20 minutes to soften.
This recipe is from the Los Angeles Times located at http://articles.latimes.com/2011/nov/10/food/la-fo-pulquerias-rec1-20111110.