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Recipe of Cream of Pumpkin Flower, poblano and corn
Recipe

Cream of Pumpkin Flower, poblano and corn

30 mins
15 mins
Half
14
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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.

Ingredients

8 portions
  • 1 bunch pumpkin flower
  • 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

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.

PRESENTATION

Put a few squares of panela cheese on the plate and serve very hot, garnish with washed and disinfected cilantro leaves.

TIPS

Phrase: cream with essence to Mexico

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Luz Palma
10/03/2016 13:38:51
soy adicta!!! los ingredientes que contiene tu receta me encantan. gracias por compartir. pronto la hare.

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