Ingredients

• 1/4 chicharrón.
• 4 tomatoes.
• 1/2 onion.
• 1 clove of garlic.
• 5 chili peppers morita.
• 2 tablespoons chicken bouillon powder.
• A few sheets of epazote.
• 400 milliliters of water.
• Oil.

Preparation

• We put an iron on the fire.
• We add the tomato.
• We add the onion.
• We add the garlic.
• We let grill for a period of 5 minutes.
• We remove the tomato.
• We add a little oil.
• We add the morita pepper.
• Let fry for a period of 4 minutes we should not let the chile morita burn.
• We put the blender.
• We add the tomato.
• We add the morita pepper.
• We add the garlic.
• We add the onion.
• We add the water.
• We add the chicken powder consommé.
• We perfectly liquefy and reserve.
• We put a deep pot in the fire.
• We add a little oil and let it heat.
• We add the liquefied mixture with the help of a strainer.
• We cover the pot.
• We leave in the fire for a period of 5 minutes.
• We add the epazote.
• We add salt to taste.
• We add the chicharrón in pieces to taste.
• We cover the pot.
• We left on fire for a period of 15 minutes.

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