Ingredients to make Chicken Broth with Guajillo:
- 1½ kilograms of chicken pieces
- 1 piece of onion
- 4 cloves of garlic
- 1 teaspoon ground cumin
- 1 branch of mint
- 10 pieces of guajillo chili
- 1 tablespoon of rice
- 500 grams of Potato
- 6 pieces of Lemon
- 1 tablespoon of salt
- 10 cubic centimeters of pore
How to make Chicken Broth with Guajillo:
- The first step to make our Mexican broth is to clean the chicken, if you cook without fat the skin is removed. Once you clean the chicken, cook it with two cloves of garlic, leek and half an onion, until it comes to a boil and the broth begins to foam. We remove the foam that releases with the help of a spoon.
- Separately, wash and chop the potato into quarters, also wash and disinfect the mint. Once the broth stops foaming, add the potatoes and mint along with the uncooked rice to the broth, let it continue cooking over medium heat.
- On the other hand, wash the chilies, remove the tail, seeds and veins.
- Boil the chilies together with two cloves of garlic and the remaining onion. Let boil for 7 minutes or until the chilies soften.
- Grind the chilies with the garlic, onion and a quarter cup of water where the chilies were boiled. Add the ground chili to the broth, previously passing it through a strainer, we also add the ground cumin, salt and mint to season. We leave in the fire for 15 more minutes or until the chicken is well cooked.
- If you like your broth very aromatic, you can add one more sprig of mint just before turning it off. Serve the chicken broth with guajillo accompanied by a few drops of lemon juice, your favorite piece of chicken and warm corn tortillas. And for dessert, some delicious sweet walnut rolls.
