This recipe for bean broth with noodles is very Mexican, accompany this delicious broth with grated panela cheese and cubes of avocado.
Learn more about Helena Gómez
Ingredients4 portions
Preparation
Blend the bean broth together with the onion and the chile pasilla (deveined and soaked).
Heat the oil in a pot and fry the dry noodles until golden brown.
Pour the bean broth and the chicken broth. Add the cilantro and season with a little salt.
Serve hot and serve with shredded panela cheese, avocado cut into cubes and pasilla chile slices.
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