INGREDIENTS (FOR 8 PEOPLE)
- 1 large bunch of mallow leaves (approximately 1 1/2 kilos).
- 2 large bunches of pumpkin flower.
- 1/4 cup corn oil 1 large onion finely chopped.
- 6 baby corn, sliced.
- 1 kilo of round zucchini roughly chopped.
- 2 liters of chicken broth (can be made with powdered broth).
- Salt to taste.
PREPARATION
The hollyhocks, without the stems, wash very well and are roughly chopped; The stems and pistils are removed from the pumpkin blossoms and chopped (a whole are set aside to garnish the soup).
In a large saucepan, heat the oil, where the onion is seasoned, add the corn, mallows and chicken broth and cook over low heat for 15 minutes or until the corn is almost cooked; Then the pumpkin flower and the zucchini are added and left to cook for another 10 minutes. It is tested for salt and served.
It can be presented in individual plates and garnish each plate with a pumpkin flower (an ingredient widely used in Tlaxcala cuisine).
Ixtafiayuca mallow soup
