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Recipe of Pinta Hen
Recipe

Pinta Hen

10 min
2 min
Easy
4.75
|
29
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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.

Ingredients

10 servings
  • 1 kilo of bean
  • 1 kilo of corn
  • 1 kilo of beef tail
  • 1/2 kilo of chamorro beef
  • 1 layette of garlic
  • 1 onion girl
  • 1 green chile
  • 1 onion
  • 1 branch of coriander
  • green lemons
  • 2 cubes of chicken soup
  • Salt to taste
  • Water enough

    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.

    PRESENTATION

    A good dish well served with cilantro, onion, lemon and mmmm chiltepines.

    TIPS

    You can accompany it with some delicious chili peppers and lemons you will love it.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    810
    kcal
    40%
    Carbohydrates
    101
    g
    34%
    Proteins
    54.4
    g
    109%
    Lipids
    21.7
    g
    33%
    Fiber
    11.3
    g
    23%
    Sugar
    7.5
    g
    8.4%
    Cholesterol
    104
    mg
    35%
    Esha
    Rate this tip
    Ratings (8)
    Dbra Jara Ochoa
    20/11/2018 17:18:42
    Riquísima perfecta para este frío
    Isabel C Hernández
    19/04/2018 17:11:12
    Cocina sonorense .. deliiiiii
    Miriam Cristina Grieco Laporta
    25/09/2017 23:40:16
    Que tipo de maíz se le Pone ?
    Marina Gonzalez
    18/09/2017 00:08:50
    Muy rico, sencillo realmente recomiendo mucho esta comida
    LuLa' Ramos
    01/09/2016 23:27:31
    A través de iOS Una de las mejores recetas en Sonora! Gracias por compartir.
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