Description
Chileajo is a garlicky and tangy broth served with a medley of vegetables and toppings. Serve it as a light lunch or as a side dish to a hearty meal.
Ingredients
Scale
- 6 large dried guajillo chilies, seeds and stems removed
- 6 garlic cloves
- 1 teaspoon dried oregano, plus more for garnish
- ¾ cup distilled white vinegar
- 1 ½ teaspoons salt, divided
- 1 chayote chopped (about 1 ½ cups), core removed
- 1 ½ cups green beans, chopped to 1-inch pieces
- 1 cup frozen peas
- 1 ½ cups gold Yukon potatoes, chopped
- 1 ½ cups carrots, chopped
- white onion, finely chopped for garnish
- queso fresco, chopped in cubes for garnish
- red pepper flakes (optional)
Instructions
- Soak chilies in enough hot water to cover for 30 minutes or until chilies are soft. Drain chilies and transfer to a blender container. Add garlic, ½ cup water chilies soaked in, oregano, vinegar and salt. Blend until smooth and run through a fine sieve or colander.Place chayote, green beans, peas, potatoes, carrots and 6 cups of water in Farberware Caldero; cover. Bring to a boil over medium heat, vegetables should be al dente; about 10 minutes.
- Stir in blended chilly mixture, add remaining ½ teaspoon salt, cover and bring to a boil (about 7 minutes). Turn off heat. If vegetables are still al dente, leave soup covered on stove for 10 minutes or until vegetables are tender.
- Serve, top with chopped onion, queso fresco, oregano and red pepper flakes (optional).