Ingredients for 4:
- 800 grams of chicken in pieces
- 1½ liters of water
- 1 cup of shelled corn
- 2 carrots
- 2 zucchini
- 1 potato
- 1 shallot
- 100 grams of green beans
- 6 guajillo chiles
- 1 morita chile (optional)
- ½ onion
- 2 garlic cloves
- 1 clove
- 2 allspice
- 1 pinch of cumin
- salt to taste
- for the chochoyones
- 300 grams of corn dough
- 1 tablespoon vegetable or pork lard
- 1 teaspoon salt
Preparation:
1. Cook the chicken with the shelled 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 cooking, peel and chop the carrot, squash, potato, chayote, and green beans into medium pieces. Remove the tips of the green beans and cut them into 2 or 3 parts.
3. Then clean and devein the guajillo 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 will not strain. If you want a touch of spiciness add a morita chile.)
4. Once the chiles are softened, blend with a little of the cooking water and add a clove, two allspice and a pinch of cumin, blend for 3 minutes, then fry in a pot and season with a little salt, let cook for 3 minutes and reserve
5. Once the chicken and corn have been cooked, add another pint of water, the vegetables and the guajillo chili sauce. Mix to integrate the sauce very well, then add the epazote, check the flavor and bring to a boil.
6. While the vegetables are cooking in the broth, prepare the chochoyones. Prepare your corn dough, add a tablespoon of vegetable shortening or lard and a teaspoon of salt, knead very well.
7. Take a small portion of dough and make a ball and then press the center with your finger and form a kind of casserole.
8. Boil the broth and add the chochoyones so that they cook together with everything else. Let everything cook for 15 minutes over medium heat.
Serve your chicken tesmole with a touch of lemon.