Pre-Hispanic Cream
Tirsa Rivera
With this recipe, you can enjoy a delicious pre-Hispanic Mexican soup.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 teaspoon margarine
  • 1/2 barley, sliced
  • 1 clove garlic, chopped
  • 1 serrano chile, seedless chopped
  • 1 1/2 cups huitlacoche, clean
  • 2 pinches salt , and pepper
  • 3 cups chicken broth , natural
  • 2 teaspoons cream
  • 1 tablespoon cream
  • 1 cup epazote, blanched
Preparation
20 mins
0 mins
Low
  • Melt the margarine in a skillet, add the onions, and cook over medium heat until caramelized.
  • Add garlic, serrano chili, and huitlacoche, mix well, and enhance the flavor with salt and pepper.
  • Allow the huitlacoche to soften and add chicken broth and cream.
  • Mix and let it boil.
  • Incorporate all the ingredients into the blender, return to the pot, let it cook over medium heat for 5 minutes, and adjust the flavor.
  • Place the cream with the epazote in a pot over low heat, blend them with the help of a mixer until you obtain a smooth mixture and a bright green color.

Nutritional Information

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