Recipe sent by: Ma. De Lourdes Rodríguez de Barillas, Tlalnepantla, State of Mexico.
Ingredients:
(Calculated for 20 servings)
* 2 kilos of tender corn kernels.
* 2 chicken breasts
* 2 chicken huacales
* 1.5 kilos of green tomato (the peel)
* 1 bunch of coriander
* 2 large onions
* 1 clove garlic
* A branch of epazote
* Chile serrano to taste
* Oregano
* Salt
* Lemons
* Lettuce
* Radishes
* Toasts
* Cow's milk cream
Preparation method:
* In a large pot (14 liters approx.) Put water and the sliced corn for the time necessary for it to half cook, trying to remove the floating ears of corn with a frother. Next, add the well washed chicken and the ground tomato with the garlic, coriander and green chilies, adding the epazote branch and let it boil until the chicken is well cooked adding the necessary salt. Once the chicken is sewn, it is removed from the pot to shred the breast, removing the chicken gutters.
* It is preferably served in casseroles with shredded chicken, accompanied by chopped lettuce, lemons, finely chopped onion, chopped radishes, sliced avocado, oregano and accompanied with toast with cream.
Advantage!
