Remove the tail and seeds from the chiles. Boil in water with the vinegar, onion, garlic, ground black pepper, ground cinnamon, coriander seeds, ground cumin, clove powder, salt and bay leaves for five minutes. Remove the bay leaves and grind everything else in the blender. Strain. Season the leg. Place it in a deep baking dish and cover it with the chili mixture. Add the mezcal. Spread very well on all sides, cover and let marinate for at least an hour. It is best if prepared the day before and left to marinate in the refrigerator. Add two cups of water and bake, covered, at 350°F (175°C) for as long as needed. The leg takes one hour for each kilo.
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