Chicken Broth in Guajillo Chili

Submitted by:
Irán Rojas León, Marburg, Germany
Chemistry

Image Source: Author

Ingredients

4 pieces chicken
2 tomatoes
Potatoes
1/2 piece of onion
Garlic
Epazote
Guajillo chilli
Salt
Oil

1. Wash the chicken pieces.

2. Chop the tomatoes.

3. Chop the potato into rectangular pieces and boil with a little salt.

4. Chop onion and a clove of garlic.

5. In a casserole, boil the chicken pieces together with half the tomatoes, onion, garlic and salt to taste.

6. Boil the guajillo chili without seeds in another casserole.

7. Blend the guajillo chili, the rest of the tomatoes, onion and garlic perfectly and then strain it.

8. In a larger casserole fry a piece of onion with a little oil, then add the guajillo chili mixture and add chicken broth to taste until boiling.

9. Finally add the chicken pieces, the epazote, the cooked potatoes and boil everything together for 15 minutes.

10. Ready, you have a delicious Mexican-style dish

Background

Mirasol chili pepper is known as guajillo chili when dry. This chili with a smooth appearance and a bright reddish color is approximately 10 cm long and is grown mainly in the states of Aguascalientes, Durango and Zacatecas. The guajillo chili is one of the most used chilies in Mexican gastronomy to give color and flavor to sauces, moles, marinades and a lot of other stews.
When we were little our moms cooked it with lots of fresh epazote to give it more flavor. In Mexico it is very common to combine the broth with a few drops of lemon and some tortillas handmade.
My husband and I wish you enjoy this delicious dish !!

Enjoy your meal!!

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