Mexican food Journal
Mexican style chicken stew with a red guajillo chile and tomato broth prepared with white corn, chayote, zucchini squash, green beans and epazote.
- 6 pieces of chicken (legs and/or thighs)
- 2 ears of white corn
- 2 chayotes
- 1 white onion
- ⅓ lb. green beans
- 2 medium zucchini squash (calabacita)
- 6 roma tomatoes
- 6 sprigs of fresh epazote or 2 tbsp. dried
- 1 head of garlic
- 4 to 6 limes
- 8 cups water
- 1tsp. salt + as needed
- 18 corn tortillas, warmed
CHILE TOMATO BASE
Break open the chiles and remove the seeds and veins.
Place the chiles in a pan and just cover with water.
Bring the water to a boil and then turn off the heat and allow the chiles to reconstitute for 15 minutes.
Add the whole tomatoes to a pot and cover them with water.
Bring to a boil and then reduce the heat and simmer for 15 minutes.
Blend the tomatoes and chiles with a little bit of the water you used to soak the chiles to form a loose paste.
Set aside the chile tomato base.
Put the chicken in the pot with 8 cups of water, the whole onion and the head of garlic. Cook over low heat for 15 minutes. Don't brown the chicken before cooking.
Add the chunks of corn, chayote and epazote. Cook for 15 more minutes over low heat.
Add the chunks of zucchini squash and green beans.
Strain the blended guajillo chile tomato base directly into the pot.
Bring to a boil and remove any foam that rises to the top.
Reduce the heat and cook for 20 minutes.
Add 1 tsp. of salt. Then add as much salt as needed to your taste.
Discard the onion, epazote and head of garlic before serving.
Serve with sliced lime.