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Vasconia

Cilantro Express Cream

Name: Cilantro Express Cream
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

30 mins

Low

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Coriander in Mexico is as important as for Asian cuisine.

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Ingredients

8 portions

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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.