Aporreado Guerrerense (Pounded Beef with Eggs and Green Salsa)

History & Origin

Aporreado guerrerense is one of the most hearty and authentic breakfasts of the Tierra Caliente, the jungle and ranching region covering the municipalities of Arcelia, Tlalchapa, Coyuca de Catalán and Altamirano. Its name comes from the verb 'aporrear', which describes the action of beating dried meat or cecina against a stone or mallet until shredded into very fine fibres. This pre-Hispanic technique of meat preservation and preparation was practised by the Nahua and Tlapec peoples who inhabited Guerrero before the Spanish arrived. The Guerrero aporreado is distinguished from its Michoacán counterpart by the use of oaxacan pasilla chilli or serrano chilli, which produces a green or red salsa of moderate heat. The cecina - usually beef or pork - is first grilled on the comal, pounded, then stewed with the salsa and beaten eggs, which are incorporated at the end to create a dish where the texture of shredded meat contrasts with the soft, fluffy egg. At the markets of Iguala, Chilpancingo and Acapulco, aporreado is served from five in the morning with freshly made tortillas, pot beans and a cup of coffee - the perfect fuel for field workers and traders who begin their day before dawn.