Express Cilantro Cream

Cilantro in Mexico is as important as it is in Asian cuisine.
Ingredients
8
Servings
  • 1/2 sticks butter
  • 3 potatoes, medium diced
  • 1/2 onions, sliced
  • 2 cups fresh cilantro
  • 2 liters chicken broth
  • 1 stick cream cheese, 190 g
  • 1 cup sour cream
  • ground white pepper
  • table salt, to taste
  • 6 corn tortillas, in strips
  • 100 grams panela cheese, in cubes
Preparation
30 mins
30 mins
Low
  • In an Express Pressure Cooker®, heat the butter and sauté the potatoes and onion. When they start to brown, add a cup of cilantro and chicken broth, add salt and pepper, and adjust the seasoning.
  • Close the Express Pressure Cooker® and place the pressure regulator, put it on the stove over high heat for about 25 minutes or until a constant steam comes out, then lower the heat to medium and cook for 10 minutes.
  • Remove the Express Pressure Cooker® from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker® and you’re done!
  • Blend the previous preparation with cream cheese, cream, and the remaining cup of fresh cilantro. Heat in a pot.
  • In a skillet with plenty of hot oil (180ºC), fry the tortilla strips until golden and drain on paper towels.
  • Adjust the seasoning and serve hot accompanied by the garnishes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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