Ingredients:

48 grs Lard

70 grs Chopped Onion

30 grs Chopped Garlic

250 grs Tender Kernel Corn

1 kg Filleted Mushrooms

90 gr Chile Guajillo (Soaked, Deveined And Grounded

With 1 Clove Of Garlic)

150 ml Chicken Stock

75 gr Epazote

Salt

Powdered Chicken Consommé

To Serve :

90 gr Flor De Calabaza, Clean And In Stripes.

6 leaf Epazote

Directions:

Kernel Corn:

· Rinse the kernel corn in enough water and remove with a strainer all the peel thay may have.

· Heat the lard in a saucepan

· Sauté the onion and the garlic

· Add the kernel corn until they are slightly cooked, stir constantly (do not brown)

· Add the mushrooms, sauté and season with salt

· Add the guajillo puree and mix well. let it boil until it is cooked.

· Add the chicken stock, season and let it boil (around 20 min)

· Add the epazote, tied, until it boils and remove from fire.

To Serve:

· Serve the flor de calabaza with a leaf of epazote in the bottom of the bowl.

· Place the soup in another container, to serve.

Gastronomical creation, courtesy of the chef: