This is a super easy and basic recipe; perfect for those days of rain that you feel something warm. It is a delicious traditional Mexican dish and with that homemade touch that gives it more flavor, without more than saying, ¡Manos a la obra!
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Ingredients3 portions
Preparation
Place oil in a pot and brown the pasta for about 10 minutes or until it looks a little brown, but not burned.
Grind the tomatoes and tomatoes together with the onion and the two cubes of chicken bouillon powder with tomato.
Add the sauce you just liquefied to the pot in which you browned pasta.
Cook the potatoes, the carrot and the zucchini in a small pot with a handful of salt.
Add water and wait for it to boil, add the vegetables and cook a few more minutes. When the pasta is soft; she is ready.
Serve in a deep dish and add lemon, cheese and jalapeño pepper to taste.
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