Instructions

Wash the red pepper and tomatoes. Peel one onion, season with virgin olive oil, thick marine salt and black pepper to taste. Place it on an oven baking sheet and roast to 320ºF for about 35 min. and keep. Cook the whole chicken in a Magefesa Star Pressure Cooker, covered with water, with one onion and a garlic head. Season and close the pot. When the steam reaches the maximum temperature, low it down to the minimum heat and let it cook for 20 minutes. While it is cooking, wash the corn with plenty of running water.
Once the cooking time has elapsed, wait until pressure has completely released and open the pressure cooker, remove the chicken and a couple of broth tablespoons to moisten the chilies. Add the corn to the pot and close it. Let it cook over low heat about 35 or 40 min. from the highest pressure onwards. While corn is boiling, crumble the chicken and liquidize the tomato, pepper, onion, rehydrated chiles and oregano to taste with the help of a Magefesa blender. Drain with a fine drainer to remove skins and pits. Let the steam release and check the corn cooking point; it must blow up like popcorns and be soft. Add the crumbled chicken, the red shake and let it cook for 10 minutes to join flavors.

Serve it hot accompanied by a selection of lettuce, avocado, radish, onion, lime and chopped coriander.