Way to Cook:

• Roast and liquefy the tomato, onion and garlic. 
• Separate the flowers form the stem and base, rinse and chop them (in three cuts). 
• Rinse and fillet the mushrooms. 
• In butter, brown the Dried Beef Tía Lencha for a few seconds, add the mushrooms and flowers.
•  Add the tomato sauce, season it with consommé, salt, epazote and pepper. 
• Cook the sauce, add the water and cheese, cover the stewpot and let tit simmer for twenty minutes approximately. 
• When serving, you may add a few drops of lemon juice.