In the kitchen you can always find options for all tastes, from different flavors, textures, colors, aromas, and everything that needs to combine to be well received at the table of any diner. Great proof of this is Choclo Pepián. It is so simple and elegant that with few ingredients it comes to satisfy the palate of those who prefer the plant world. Well, this recipe of corn stew is a slight cream made mainly of corn or corn, in addition, it is usually seasoned with a base dressing and with the participation of some herbs that will give it particular flavors and colors. However, it is corn that ends up winning the prominence of this simple, but elegant dish. In recipes we show you how to make choclo pepi. Follow the step by step and encourage yourself to make this Peruvian recipe. Lets cook!
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make choclo pepián: |
| 1 kilogram of choclo broken 2 cups of branches of coriantro 1 red onion 1 tablespoon of ground garlic 1 tablespoon of yellow pepper paste 1 liter chicken bottom 1 jet of vegetable oil sal, pepper and cumin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make choclo pepián:
1. To start with Pepián de corns recipe, you must first get the freshest broken corn you can find. The fresher the corn, much better will be the result of Pepián. Then wash the corn and reserve.
2. Now have the mise in Place: chopped onion, ground garlic, yellow pepper paste, chicken bottom and also the culantro branches. Also get the coolest coriander you can find.
3. In a blender or processor, add the corn along with the corner and add a little of the chicken bottom so you can help liquefy both ingredients.
4. When well liquefied, separate in a container and add a teaspoon of salt. Booking.
5. Now start with the dressing. To do this, first heat a jet of vegetable oil in a pot and slightly sauté the onion for 2 minutes. Then add the ground garlic and sauté for 2 more minutes.
6. See gently moving, now it is the turn of the yellow pepper paste. Let cook for 3 minutes.
7. add the mixture of corn and corpus, leave the high heat to cook. Here you can add a pinch more with the pepper and cumin to taste.
Trick: When the mixture of the corn with the coriander is in the pot, it is important that you do not stop moving, since being a slightly thick mixture the bottom of the pot can be burned quickly.
8. You will know that Pepián is ready when when you try it no longer feel the raw corn. Another advice is that when touching with the finger yolk you no longer see that it is stuck, but rather slips. At this point the Pepian will have taken a greener color and a brighter tone.
Trick: You should also know that choclo pip in cheese is delicious, therefore, you can add in this step a pinch of cheese for a delicious flavor.
9. You can accompany with a portion of white rice and, if you prefer, you can choose the combination of protein you want. In the following photograph we have chosen a rich onbolled liver. What do you think of this choclo thicker recipe? Tell us in the comments your opinion.
