Tlalpeño Broth with Corn Rice
Tlalpeño Broth with Corn Rice
ingredients
___Cod
1 cup water
½ onion, sliced
2 garlic cloves, peeled
Oregano fresh leaves
1 kg. cod
½ tablespoon salt, to your taste
___Sauce
1 cup olive oil
4 big garlic cloves, peeled
3 medium onions, clean, finely chopped
2 kg. tomato, finely chopped
1 cup stuffed olives, finely chopped
½ cup capers
2/3 cup parsley, finely chopped
½ cup chili vinegar
___Rice
1 ½ cup Extra long grain rice Verde Valle®
1 cup corn oil
½ onion, chopped in 4
3 garlic cloves
1 teaspoon saffron
½ sweet potato, peeled
1 diente de ajo
2 cups hot water
3 tablespoons cream
150 gr. oaxaca cheese, grated
150 gr. manchego cheese, grated
¾ tablespoon coarse salt, to taste
1 pack corn rice, Verde Valle
1 cooked and shredded chicken breast
3 guajillo chiles
1 tomato
½ onion
1 garlic clove
2 cups chicken broth
2 carrots, cut into chunks
2 zucchinis, cut into chunks
1 chayote, cut into chunks
1 corn on the cob, cut into four pieces
¾ cup soaked chickpeas
⅓ cup chopped cilantro
⅓ cup chopped onion
2 limes, halved
Vegetable oil, as needed
PREPARATION
- Blend the guajillo chiles, tomato, onion, and garlic with the chicken broth.
- In a hot pot with a bit of oil, lightly sauté the carrots, zucchinis, chayote, corn pieces, and chickpeas. Add the strained sauce. If needed, add more broth and let simmer until the vegetables are tender. Add the shredded chicken and adjust seasoning.
- Open the corn rice package, gently squeeze the sides to loosen the rice, microwave for 90 seconds, and remove with a kitchen glove.
- Serve the tlalpeño broth, add a portion of hot corn rice, and top with chopped onion, cilantro, and lime if desired. Enjoy.
