A rich and picosita tlalpeño broth recipe to enjoy at any time, is a super complete dish, full of vegetables, caldito and pork. A classic of mom's kitchen.
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Ingredients4 portions
Preparation
In a pot with water add the corn slices and cook over medium heat with a lid.
Wash and chop the tomato, cilantro and add it to the broth. Add a pinch of cloves and two pieces of chipotle pepper.
Cut the onion, pumpkin and carrot into slices, add the beef or chicken broth and the basil and let it boil.
In a pan, add the oil and wait until it is very hot.
Fry the beef and season with salt, pepper, garlic and maggi sauce to taste. Cook until the meat is brown. Once so, add it to the broth.
Let boil for 45 minutes. If the broth is very spicy you can add the spoonful of sugar.
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