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Recipe of Epazote Cheese Cream
Recipe

Epazote Cheese Cream

30 mins
Low
30
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Great cream cheese, very Mexican. It is exquisite if you add a little spicy to the cream.

Ingredients

5 portions
  • 1 liter milk
  • 100 grams wheat flour
  • 100 grams butter, or margarine
  • 250 grams manchego cheese, or gouda
  • 1 branch epazote
  • 1/2 onions, chopped
  • 1 clove garlic
  • 1 carrot, in pictures
  • 1 branch celery, boy
  • 1 ounce tequila, or rum

Preparation

Fry the celery and carrot in butter. Add the flour and stir for about 10 minutes. Add the milk and let it thicken another 5 minutes without stopping moving with a balloon whisk. Sneak the sauce and reserve.
In a pot, put to fry the garlic, onion and chopped epazote with a little olive oil. Tequila is added (if you know how to flame, do it since it gives a very good touch).
The milk is added to the garlic, onion and epazote. Pieces of cheese are placed on each person's plate and the cream is served.

PRESENTATION

The dishes are decorated with a roasted epazote leaf and a deveined serrano pepper.

TIPS

If you want you can add cooked chicken or fish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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