There is a recipe I want to try for a white mole that calls for 2 liters of pulque. The pulque I’ve tried in Mexico wasn’t something I particularly liked, but it was a million times better than the canned stuff I can buy here. I’ve seen recipes that call for using tequila, mezcal, beer, or combinations of these as a substitute for pulque. In the recipe, the pulque is cooked for about an hour. Any suggestions for a reasonably-priced substitute?
I remember riding the second class carriage in the 1960’s, and leaning out the window of the train to buy pulque from a kid running up alongside. I think it was sealed with a white rag. It looked like milk and it didn’t taste all that great.
Given the fact that it is going to be cooked, I don’t think substituting a light beer is such a bad suggestion. If it were me, I would probably add half a cup of Mezcal or a couple of jiggers of Tequila just in hopes of getting some of that Mexican flavor…
I’ve only had pulque once in Oaxaca but I don’t see what’s not to like about it; sweet-sour frothy lemonade tequila.
I’m sure if I could get the real thing here, it would make a great sauce. I’m trying to find a suitable substitute with available ingredients.
I guess mezcal, beer, and a bit of lemon juice might get you close.