3 tablespoons vegetable oil
1/4 onions
2 cloves garlic
2 guajillo chiles, cleaned, without stems or seeds
2 pasilla chiles, cleaned, without stems or seeds
1 ancho chile, cleaned, without stems or seeds
1 cup water
4 cups bean broth
2 cups sour cream
1 sprig epazote, only the leaves
1 pinch salt
panela cheese, in cubes, for garnish
guajillo chile, fried, in strips, for garnish
sour cream, for garnish
1.52 onzas líquidas vegetable oil
0.25 onions
2 cloves garlic
2 guajillo chiles, cleaned, without stems or seeds
2 pasilla chiles, cleaned, without stems or seeds
1 ancho chile, cleaned, without stems or seeds
8.45 onzas líquidas water
33.78 onzas líquidas bean broth
16.89 onzas líquidas sour cream
1 sprig epazote, only the leaves
1 pinch salt
0 panela cheese, in cubes, for garnish
0 guajillo chile, fried, in strips, for garnish
0 sour cream, for garnish
3 tablespoons vegetable oil
0.25 onions
2 cloves garlic
2 guajillo chiles, cleaned, without stems or seeds
2 pasilla chiles, cleaned, without stems or seeds
1 ancho chile, cleaned, without stems or seeds
1 cup water
4 cups bean broth
2 cups sour cream
1 sprig epazote, only the leaves
1 pinch salt
0 panela cheese, in cubes, for garnish
0 guajillo chile, fried, in strips, for garnish
0 sour cream, for garnish
4.5 centilitros vegetable oil
0.25 onions
2 cloves garlic
2 guajillo chiles, cleaned, without stems or seeds
2 pasilla chiles, cleaned, without stems or seeds
1 ancho chile, cleaned, without stems or seeds
25 centilitros water
1 litro bean broth
50 centilitros sour cream
1 sprig epazote, only the leaves
1 pinch salt
0 panela cheese, in cubes, for garnish
0 guajillo chile, fried, in strips, for garnish
0 sour cream, for garnish