Steps to Prepare How To Make Peanut Butter Step-By-Step Pdf

The Aztec Five-Step

• paper plate and/or napkin • peanut butter • jelly • two slices of bread • a knife to spread the peanut butter and jelly step 1:

Recipe Summary The Aztec Five-Step

You'll be dancing in the streets!

Ingredients | How To Make Peanut Butter Step-By-Step Pdf

3 tablespoons olive oil

3 onions, chopped

10 cloves garlic, chopped

2 (28 ounce) cans whole peeled tomatoes

2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons ground cumin

2 teaspoons ground black pepper

4 quarts water

2 (2 to 3 pound) whole chickens, cut into pieces

5 bay leaves

2 sprigs epazote

16 ounces tomato paste

1 red bell peppers, julienned

1 cup green bell pepper, cut into 1 inch pieces

2 carrots, sliced thin

2 cups thinly sliced celery

3 cups zucchini, diced

3 potatoes

1 pound spinach, rinsed and chopped

2 avocados - peeled, pitted and diced

1 ½ pounds shredded Monterey Jack cheese

3 (6 inch) corn tortillas, cut into 1/2 inch strips

salt to taste

Directions

Heat olive oil in large skillet and saute onions and garlic over low heat until they are translucent and soft, about 8-10 minutes. Add tomatoes, basil, oregano, cumin, and black pepper, and cook over low heat, partially covered, another 10-12 minutes. Let cool, then blend in a processor until smooth. Set aside.

Bring water to a boil in a large pot. Add chicken, bay leaves, and epazote. Water should cover chicken by an inch or so. Skim off foam and fat that surface in first 5 minutes. Add reserved puree and tomato paste and cook; partially covered, with liquid at rolling simmer, for another 20 minutes. Transfer chicken to a platter. When cool enough to handle, remove skin and bones, then shred.

Add peppers, carrots, and celery to broth and cook over low heat for 5 minutes. Add zucchini and cook an additional 5 minutes. Remove vegetables from broth with slotted spoon. Salt broth to taste.

Peel and parboil potatoes. Then dice and saute in a little olive oil until brown.

Place a scoop of vegetables and a heaping tablespoon of potatoes in a large soup bowl. Next, add tortilla strips, spinach, shredded chicken, avocado, and cheese. Pour piping-hot broth over everything and serve immediately.

Info | How To Make Peanut Butter Step-By-Step Pdf

prep: 1 hr cook: 1 hr 10 mins total: 2 hrs 10 mins Servings: 14 Yield: 12 to 16 servings

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