Coriander in Mexico is as important as for Asian cuisine.
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Ingredients8 portions
Preparation
In an Express® Pressure Cooker, heat the butter and sauté the potatoes and onions. When they begin to brown add a cup of coriander, and the chicken stock, add salt and pepper, rectify the seasoning.
Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame 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 that's it!
Blend the previous preparation with the cream cheese, cream and the remaining raw cilantro cup. Heat in a pot.
In a pan with plenty of hot oil (180ºC), brown the tortilla julienne and drain on paper towels.
Rectify seasoning and serve hot accompanying garnishes.
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