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Kiwilimón

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Cream of Elote with Chilaca Rajas and Fried Tortilla

5 mins
10 mins
Low
165
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The creaminess of the Campbells® corn cream with the spicy touch of the chilacas and the crunchy tortillas will delight you. It will remind you of mom's cream, simply delicious.
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Ingredients

4 portions
  • 1 tablespoon vegetal oil
  • 1/2 cups chilaca chili, roasted, peeled and cut into thin strips
  • 2 tortillas, cut into thin strips and fried
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 can cream of sweet corn, Campbells® (430 g)
  • 1 cup Water
  • 1 cup milk

Preparation

Heat the oil in a small pot, add the slices and fry for 5 minutes.
Salt and cook over medium heat, add corn cream, water and milk. Mix perfectly and let boil for 5 more minutes.
Serve in a deep dish and decorate with fried tortillas

PRESENTATION

Garnish with the fried tortillas.

TIPS

To remove the skin of the chilacas, once roasted, put in a plastic bag and let stand 5-10 minutes.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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