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Vasconia

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Recipe of Cilantro Express Cream
Recipe

Cilantro Express Cream

30 mins
30 mins
Low
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Coriander in Mexico is as important as for Asian cuisine.
Learn more about Vasconia

Ingredients

8 portions
  • 1/2 sticks butter
  • 3 potatoes, medium cubed in cubes
  • 1/2 onions, filleted
  • 2 cups fresh coriander
  • 2 liters chicken soup
  • 1 stick cream cheese, 190 gr
  • 1 cup sour cream
  • white pepper powder
  • table salt, to taste
  • 6 corn tortillas, in juliana
  • 100 grams panela cheese, in cubes

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.

PRESENTATION

Serve in bowls and place some tortilla julienne and cheese cubes in the center.

TIPS

You can change the tortilla julienne and the cheese by toasted almond flakes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Adriana Aracely Sandez Cazares
22/05/2019 16:06:32
Queda muy rica! Gracias!

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