Cuauhtemoc's Comitl "Cooking Pot"

Buried deep in a mountain cave nestled in the jungles of Mexico City, I came upon Secreto Number 2: the famous recipe for Cuauhtemoc's Comitl (Cooking Pot).

Many people know Cuauhtemoc's story. Aztec ruler who was tortured, feet put to fire, by Cortez. But what many people don't know is that Cuauhtemoc had a flare for cooking. According to Bernardo Diaz del Castillo (a conquistador under Cortez who wrote of his experiences in a book), "Cuauhtemoc was a likable chap who could make the most divine dishes from a few leftover table scraps. He has this one specialty he called Comitl. It is the most incredible food I've ever had. It warmed my heart, satisfied my appetite, and brought me one with God." Sadly, Bernardo Diaz del Castillo died soon after this report.

Cuauhtemoc's Comitl
Ingredients:
2 cup of beans
2 cups of amaranth (huautli)
2 jalapenos
2 pieces of chipotle sausage (Trader Joe's)
2 tomatoes
2 cloves of garlic
1 teaspoon of salt
fresh ground pepper
cilantro



Directions:
1) Add 2 cups of beans with 6 cups of water to a clay cooking pot. Add 2 gloves of garlic and let cook on medium heat. After about 15 minutes add 2 cups of amaranth. Place lid on pot.
2) Chop up jalapenos, tomatoes and sausage. Add to pot.
3) Beans will take between 30 minutes-3 hours to cook depending on variety. It is super important that you stay close to the pot so that you don't burn the beans! (Trust me I've burned many pots of beans.) Add hot water as needed. The best way to know when they're done is to taste frequently.
4) When beans are soft, add salt and freshly chopped cilantro. Then sit back and enjoy!




"Cuauhtemoc's Comitl has supernatural powers that teleported me back to my ancestors," Joaquin de Jesus Arguello, willing guinea pig to my cooking experiments.

Secreto #1

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