POZOLE

4 People

• 1 1/2 dl dried pozole
• 1 fresh jalapeño
• A few dried chilies
• 1 avocado
• 1 silver onion
• 1/2 dried lime
• 4 pcs. fresh tomatillo
• 200 g mushrooms
• 1 handful of coriander
• 1 handful of Thai basil
• 8 radishes
• 1 lime
• 100 g EL TACO TRUCK WHITE CORN CHIPS

Day 1:

1. Soak the corn overnight

Day 2:

1. Clean and cut the mushrooms and fry on high heat in butter or margarine. Season with salt.
   ‍
2. Cut the tomatillo and silver onion and place in a bowl.
   ‍
3. Pound the spices in a mortar and add them too.
   ‍
4. Add plenty of olive oil and roast in the oven at high heat.
   ‍
5. Crush the dried lime in a mortar. Cut some pieces of dried chili and boil in water until they become soft.
   ‍
6. Boil a broth and add the corn and the dried lime.
   ‍
7. Let simmer for approx. 20 minutes Mix the chili in a little of the boiling water.
   ‍
8. Take out a deep plate for corn with lime, roasted vegetables and fried mushrooms.
   ‍
9. Pour the broth over, top with a little chili, avocado, squeezed lime, coriander and Thai basil.
   ‍
10. Serve with some tortilla chips!