Frijoles con chile ahogado doña Chole. Jalisco.p

Hello everybody, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Frijoles con chile ahogado doña Chole. Jalisco.p. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Frijoles con chile ahogado doña Chole. Jalisco.p, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Frijoles con chile ahogado doña Chole. Jalisco.p delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Frijoles con chile ahogado doña Chole. Jalisco.p is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Frijoles con chile ahogado doña Chole. Jalisco.p using 12 ingredients and 3 steps. Here is how you can achieve it.

Este platillo es con comida que se queda de un día antes. Son simples frijoles cocidos con epazote y xoconostle, a los cuales se les pone un chiles relleno capeado.

Ingredients and spices that need to be Make ready to make Frijoles con chile ahogado doña Chole. Jalisco.p:

1. 4 tazas frijoles en su caldo, cocidos con epazote y xoconostle con sal
2. 4 chiles capeados o rellenos calientes
3. 1 taza pulque
4. 1 pizca oréganos, molidos con sal
5. 1 pizca cominos asados, molidos con sal
6. 3 chiles jalapeños asados, molidos con sal en el molcajete con cuatro hojas de epazote silvestre
7. Para acompañar:
8. al gusto Cebolla recién picada
9. al gusto cilantro recién picado
10. c/n Tortillas de maíz calientes
11. al gusto Queso fresco para desmoronar
12. al gusto Salsa picante casera recién hecha

Instructions to make to make Frijoles con chile ahogado doña Chole. Jalisco.p

1. Primero que nada pondremos una cazuela de barro honda a fuego bajo, en ella agregamos todos los ingredientes en excepto del chiles capeado.
2. Dejamos hervir, al hervor apagamos, rectificamos sal y con cuidado agregamos los chiles para que se calienten. Dejamos reposar cinco minutos tapada la cazuela y servimos.
3. Se sirven los frijoles en caldillo en plato hondo, y en medio se les pone el chile capeado en el centro, se lleva a la mesa caliente. Se acompaña o come con tortillas calientes, como guarnición se usa queso fresco para desmoronar, cebolla y cilantro recién picados, salsa casera recién hecha y comemos con tortillas calientes.

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