Annabelle Annabelle

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Annabelle Annabelle

Cream of Pumpkin Flower, poblano and corn

Name: Cream of Pumpkin Flower, poblano and corn
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 bunch squash blossom; 1 can cream, by Elote Herdez®; 1 poblano pepper, roast; 1/2 red onions; 1/4 cups sour cream; 1 can pending, Herdez®; 200 grams panela cheese, in squares; 1 clove garlic; chicken consommé, to taste; fresh coriander, to the taste to decorate

30 mins

15 mins

Half

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Annabelle Annabelle

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This is a recipe that captures the essence of Mexico in a delicious homemade cream. Whenever I have a meal at home, I like to start with this rich cream, you will love it.

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Ingredients

8 portions

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Preparation

Roast chile poblano, peel and devein, remove all the seeds and chop in julienne girl

Chop 1/4 of the purple onion very finely

Wash and disinfect the bunch of pumpkin flower, separate only the flowers and pistils, remove the stems.

Drain the corn can and reserve

Separate 4 pumpkin flowers and finely chop julienne

Finely chop the clove of garlic.

Put a little oil in a pot.

Fry the onion until it becomes transparent.

Add to frying the garlic.

Add the poblano chili to fry.

Add to fry the corn.

Add to fry the pistils and the pumpkin flower in julienne.

While the previous ingredients are stirring, liquefy the pumpkin flower, the Herdez corn cream can, the 1/4 remaining onion, cream and chicken broth to taste.

Add to the pot where the ingredients were fried.

Taste and season if necessary.

Once the boil is gone, let cook 15 minutes more.