6 ancho chiles, deveined, de-seeded, and soaked in hot water
1 onion
3 garlic
1 tablespoon chicken consommé, powdered
2 chicken breasts, shredded or in pieces
1 pinch oregano
1 lettuce, thinly sliced
1 radish, in bunches, sliced
5 lemons, cut
chile piquín , to taste
tostadas
Preparation
30 mins
0 mins
Medium
Cook the corn or corn cobs without salt until soft. The chicken is boiled in water with salt, garlic, and onion, and once ready, it is shredded or cut into pieces.
The ancho chiles are ground with the water they were soaked in along with oregano and garlic, then strained into the pot with the corn kernels. Add the cooked chicken and a bit of the broth where the chicken was cooked, season with the consommé, and boil for 15 minutes. It should have a light atole consistency.
Serve very hot in clay bowls called pozoleros, garnished with lettuce, radishes, oregano, chili, and lime juice, and accompanied by tostadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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