MEXICAN MEAT PIT!!! Ancient Underground Primitive Cooking Techniques!!!

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🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM​ 👕 BEFRS MERCH » https://bit.ly/ShopBEFRS 💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon 🎥 FOLLOW MONKS OF MUNCH » https://bit.ly/MonksofMunch | IG: @monksofmunch Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. OBRADOR SLAUGHTERHOUSE ADDRESS: Tulancingo, Hidalgo Interviewee: Moises Rodriguez Vargas + Norma Vargas 🇲🇽 GRILLED ANT EGGS WITH BUTTER AND TORTILLAS: On a hot grill, add butter. Add onions, epazote and peppers. Add ant eggs on top of ingredients. Add more ant eggs. Flip the ingredients so it cooks evenly. Place the tortilla on the grill to heat up then assemble. 🇲🇽 HONEY WATER & PULQUE - - - - - - - - - - - - - - - - - 3. EL HIDALGUENSE ADDRESS: Campeche 155, Roma Sur, Cuauhtémoc, 06760 Ciudad de México, CDMX, México INTERVIEWEE: Moises Rodriguez Vargas WEBSITE: https://www.facebook.com/el.hidalguense.5 FACEBOOK: https://www.facebook.com/restauranteelhidalguense/ 🇲🇽 MIXIOTE: De-skin, slice testacles & add into small pieces and into a bowl. Add diced lamb fat, onions and garlic. Add diced epazote leaves, salt and chillies. Lay down the first thin, clear layer of a maguey leaf. Add mixture & tie with a small piece of rope. Place in an underground pit. Serve with tortillas, onions and lime, green salsa and red salsa. 🇲🇽 BARBACOA: Clean and butcher the lamb. Place a zinc on the fire and

Published 2021-12-23 · Watch on YouTube ↗
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