Xolostle
1 tender chicken 1/2 medium-sized onion 1 and 1/2 tablespoon of shortening 1 and 1/2 liter of water 1 clove of garlic 1 tablespoon of flour Cascabel chili pepper, as much as is desired tortillas salt Chop the chicken up, sautee it . Fry it with shortening, avoiding making it crispy. Take off burner and leave it in the skillet. Wash and dry the peppers, fry them and remove from the burner.
Fry the garlic and onion, when they become transparent, add the flour. Cook the chicken in water with salt, onion, garlic and, halfway through cooking, add the peppers, letting them boil without falling apart.
Serve dish very hot and in deep bowls, setting one piece of chicken per plate.
Eat with warm tortillas. |