Delicious botanita of esquites with shredded chicken, mayonnaise, chili pepper and lemon! They are served in individual cups.
Learn more about Carmen Guzman
Ingredients4 portions
Preparation
Wash the precooked corn until the water is clean, cook the corn with salt, the epazote, and water until the corn is well cooked.
Crumble the previously cooked chicken breast and add to the cooked corn.
Serve in glasses putting a layer of corn, a mayonnaise, a splash of lemon juice, salt to taste and chile piquin, well to finish.
Bon Appetite!
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: