GET THE RECIPE!
1 Sweet potato 1 Chayote or chilacayote 1 Zucchini cut into cubes 3 Guajillo chiles 2 Roma tomatoes seeds removed 2 cloves Garlic peeled ¼ Large white onion peeled, chopped 10 Pumpkin seeds (pepitas) ¼ cup Water 1 cup Fresh corn kernels 1 tbsp. Spearmint or mint 8 oz. Oyster or maitake mushrooms 1 Avocado leaf dried, crumbled Avocado Oil (Optional)
– If you want to prepare this recipe without oil, simply toast the pumpkin seeds and chile guajillo until golden brown in a cast iron pan. Remove from pan then, char the onion and cook the garlic until golden brown. – You can add zucchini blossoms, fava beans or Green beans to add more variety and texture to the dish.