HUMBERTO PÉREZ LÓPEZ sent us the recipe for this stew and commented:
“First of all, my family is cooks. Even before I was born, my family was dedicated to cooking. I learned this recipe from my family in Chuetumal and Cancun. is called Chilean Lajas.”
material:For 5 people
- 5 poblano chiles
- 1 white onion
- 2 potatoes
- 1 nestle cream
- 1 piece butter or margarine
- 1 goat cheese ball
- 1 chicken breast
- 1/4 white rice
Preparation:
Stir-fry the chicken with a little salt and oregano, then cut into strips. Save the broth.
The chiles are tatemal (toasted) over the fire, then peeled and cut into strips or fajitas.
Chop all onions finely.
The broth from the breast meat is used to steam the rice to bring out its flavor.
Boil the potatoes, peel them and cut them into squares.
Melt the butter. Pour in the onion until it becomes transparent or looks cooked.
Add chili slices or fajitas. Add the melted cheese, shredded chicken, potatoes and cream and bring to a boil, then add salt to taste.
Mix the soup from the steamed breast into the rice.
It is served on a relaxed plate with rice, cream and a personal touch of rajas, and a few sprigs of coriander placed on top of the rice.
