Recipies

4 chicken thighs without skin

 64 ounces cold water

 1 jalapena pepper with seeds removed

 1 dried puya chili pepper or guajillo pepper seeds removed

 14 ounces diced tomatoes 

8 ounces corn 

1 onion, chopped 

1 tablespoon masa corn flour 

2 tablespoons Korrs Chicken broth 

2 tablespoons cilantro, chopped 

1 packet of Rick's Taco Seasoning mix 

Place chicken thighs in a medium size pot and cover with water. Add onion jalapeno and puya pepper. Bring to a boil and simmer until chicken is tender. Remove thighs and let cool. Add Rick's Taco Seasoning along with the corn, continue to simmer. Remove bone from thighs and add to the stock.  In a small bowl add masa corn flour and a enough water to form a watery paste, add to the soup. Remove the bones. Continue to cook for another 20 minutes. To finish add the cilantro along with the chicken and simmer for another five minutes. Serve with tortilla chips.