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Erika

Erika Guerra

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Recipe of 3 chilli cream
Recipe

3 chilli cream

30 mins
Low
17
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Easy to make and with ingredients that we always have at home, we enhance the Mexican ingredients and thus we will obtain delicious dishes that will be the taste of the whole family.
Learn more about Erika Guerra

Ingredients

4 portions
  • 1 pasilla chili pepper
  • 3 chile de árbol peppers
  • 20 grams onion
  • 1 clove garlic
  • 1 cup chicken soup
  • 2 branches pending
  • 1 liter milk
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 pinches salt
  • 1 pinch ground pepper
  • 2 pinches sugar
  • almonds, filleted to taste
  • Basil leaves, to decorate
  • pending
  • corn tortillas, fried to taste

Preparation

Put to brown in a pot with depth over low heat the chilies without seeds, onion and garlic for 8 minutes, stir to avoid sticking.
After 8 minutes, add the chicken broth and let boil for 1 minute, turn off and reserve.
In another pot, put the butter to melt, add the flour and stir so that there are no lumps, let brown for 1 minute and add the milk (we are making a béchamel), stir contaste until it takes a thick consistency, turn off.
In a blender put the mixture of chilies and béchamel sauce, liquefy and return to the pot.
Add the salt, pepper and sugar, boil for 5 minutes so that the ingredients are integrated.
If it is a bit spicy, you can add some cream
Serve in a deep dish, garnish with fried tortilla, almonds and basil.

PRESENTATION

Decorate the dish with croutons, sliced ​​almonds and basil leaves, you can also put a little cream

TIPS

Phrase: a cream with a rich Mexican touch

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Luz Palma
10/03/2016 13:40:40
wooow crema de chiles!!! la hare hoy mismo se ve muy buena y a mi familia le encantara. gracias por compartir

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