Pumpkin Vines and Quelites Thickener
Thalia Barrios
Bring a piece of the Sierra Sur of Oaxaca to your kitchen with this exquisite recipe for pumpkin vines and quelites thickener, one of the most special secrets of chef Thalia Barrios. This delicious thickener is very easy to prepare and combines the best flavors of quelites with corn kernels, zucchini, and a spicy touch of jalapeño pepper. You will love it!
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
0
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 teaspoons vegetable oil
  • 1 clove garlic
  • 1 Jalapeño chile
  • 300 grams corn kernel , separated into 2 parts
  • 1 liter water
  • 150 grams zucchini , only tips and tender leaves
  • 150 grams quelite, chepil, piojito, violeta, alache, zucchini flowers; chopped and disinfected
  • salt
  • 1 lemon
Preparation
40 mins
Low
  • In a skillet with vegetable oil, sauté the onion along with the garlic, jalapeño pepper, and part of the corn kernels. Blend everything well with water. Strain and set aside.
  • Add water to a pot, turn on the heat, and when it is about to boil, add the other part of the corn kernels.
  • When the corn kernels are tender, incorporate the blended mixture and stir continuously for 3 minutes to prevent sticking.
  • Add all the quelites along with salt.
  • Cook for 5 minutes and turn off the heat to avoid oxidizing the herbs.
  • Serve in a deep plate and accompany with lime.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by