This chicken recipe is a dish very typical of my sonorous state. Mexico is very delicious and easy to make. I highly recommend it, accompanied by some warm tortillas and some delicious chiltepines.
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Ingredients10 portions
Preparation
The beans are cleaned and cooked in a large pot of water with the corn, beef tail and chamorro.
After 1 hour and a half as the corn and beans are about to burst, add the garlic, onion, green chile, salt to taste and 2 cubes of chicken broth.
Since it is well cooked everything you turn off and ready.
Chop the cilantro and onion in small squares to accompany the pinto hen and some warm corn tortillas.
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