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Sopa de Elote Y Rajas (corn and chile soup)

1 large tomato – broiled
¼ onion

Blend to a puree

3 tablespoons butter
3 small poblanos, seeded

Cut chiles into strips, fry gently without colouring.

Add tomato puree, cook 5 minutes over medium flame till sauce has reduced. Cool.

Kernels from 4 ears (3 cups)
3 cups milk

Add tomato mix very gradually along with ½ tsp salt and cook over very low flame for 25 minutes.

Serve with a little cheese and tortillas.

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