When the mojito was just a hit, it was called a guacamole recipe, but now it’s called a jello recipe

The mojita is a Mexican version of the hot salsa.

It’s a filling made from cooked meat and vegetables, often chicken or turkey, and then topped with cheese and guac.

A classic is often the chicken and guaz (or mongre).

This version has the perfect balance of meat and cheese.

Ingredients 4 oz. chicken, cut into bite-size pieces, about 2 1/2 to 3 pounds (2.5 to 3 kg) 2 1 1/4 cups (230 ml) water 1 1 1.5 tsp.

chili powder (1.5 teaspoons, 1 teaspoon, 1.25 teaspoons, or 2 teaspoons, depending on the recipe) 2 cloves garlic, minced 2 1 Tbsp.

red pepper flakes 1 Tsp.

cumin 1/8 tsp.

salt 1/3 tsp.

ground cumin 2 1 tsp.

cornstarch 1/6 tsp.

cayenne pepper, optional (optional) Instructions Heat a large, heavy-bottomed pot over medium heat.

Add the water to the pot and bring to a boil.

Cook the chicken for about 15 minutes, until cooked through.

Drain the chicken, place in a bowl, and set aside.

Meanwhile, combine the chili powder, garlic, red pepper, and cumin in a large bowl.

Add to the chicken mixture, stirring well.

Set aside.

In a small bowl, whisk together the cornstech, cayennes pepper, cumin, and salt.

Add all the remaining ingredients, including the corn starch, to the bowl and mix thoroughly.

Taste the mixture to make sure it’s salty.

If needed, add more salt to taste.

Taste again and add more cornstich to taste, if necessary.

Stir well and set the chicken aside to cool completely.

Heat a heavy-based wok over medium-high heat.

When the wok is hot, add the chicken pieces and saute for about 5 minutes, stirring often, until chicken is cooked through and slightly crispy.

Add more water if needed, to thin the mixture.

Add salt to the wakiness and cook until chicken has just begun to brown on the outside, about 10 minutes.

Drain on paper towels.

(If you prefer, you can set the woks timer to a higher setting and cook the chicken in batches of about 15 to 20 minutes.)

When the chicken is done, it will look like a cross between a chicken and an egg.

Serve immediately.

Recipe Notes For a more authentic version, add a dash of salt and chili powder to the chili mix to bring it more authentic.