This recipe is my family's favorite, delicious cream of corn with bacon and some sprigs of epazote. You will be surprised how easy it is to prepare it.
Learn more about Irazema Mora
Ingredients4 portions
Preparation
Cut into pieces the smoked bacon and fry in a pan. Reserve.
Pour the Herdez corn cream into a saucepan and put over low heat.
Measure with the Herdez can, 1 can of Lala cream and stir with the corn cream.
Add the chihuahua cheese, water and epazote and stir constantly until the cheese melts.
Add the fried smoked bacon while stirring to avoid sticking.
When it boils, let cook 5 more minutes and turn off. Remove the epazote leaf.
Serve with cheese and garlic croutons.
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