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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Ingredients8 portions
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.
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