Recipesgratis brings to you another traditional recipe of Mexico: the Tesmole. This is a rich broth with chili guajillo cooked with different vegetables and with rich chocyons or balls with butter and salt, in addition to a protein such as chicken, beef or pork. On this occasion, we are going to prepare a VEracruz style chicken tesmole recipe. Tesmole is a perfect avocado to spoil the family, because it is very rich and warm. In addition, because of its variety of ingredients and flavors, it is also a very nutritious option, so we invite you to continue reading and discover how to do chicken tesmole with vegetables for everyone at home.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to do chicken tesmole: |
| 800 grams of chicken in pieces 1½ liters of water 1 cup of the elooted 2 carries 2 zucchini 1 potato 1 chayote 100 grams of ejote 6 chiles guajillo 1 chile morita (optional) ½ onion 2 garlic clove 1 clove 2 pimientas fat 1 pinch of cumin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, boiled, |
Ingredients to do chicken tesmole:
1. The Tesmole chicken recipe begins with dough balls cooking the chicken with the unplanned corn, a piece of onion and a clove of garlic in 1 liter of water, let it boil for 25 minutes.
2. While the chicken is cooked, pela and itch in medium pieces the carrot, pumpkin, potatoes, chayote and the eartes. Remove the tips of the ejotes and cut them in 2 or 3 parts.
3. Then clean and reveal the guajillos chiles, then cook them in enough water with a piece of onion and a clove of garlic, let cook for 10 minutes. It is important that you remove the seeds because the sauce is not going to strain. If you want a spicy touch add a morita Chile.
4. Since the peppers are softened, blend with a little of the cooking water and add a clove, two fatty pepper and a pinch of cumin, blend for 3 minutes, then sauté in a pot and season with a little salt, let cook for 3 minutes and reserve.
5. since chicken and corn have cooked, empty half a liter of water, vegetables and sauce from Chile Guajillo. Mix to integrate the sauce very well, then add the Epazote, check the flavor and boil.
6. While vegetables are cooked in the broth, prepare the chuckoyones. Prepare your corn dough, add a tablespoon of vegetable butter or pig butter and a teaspoon of salt, knead very well.
7. Take a small dough portion and make a ball and then press the center with your finger and form a kind of casserole. Boil the broth and see the chuckoyones adding to be cooked along with everything else.
Trick: You can fry the chochoyones in butter for a crispy texture.
8. Let everything cook for 15 minutes over medium heat and voila. Serve your chicken tesmole with a touch of lemon and eat!
