Crema de Elote

A velvety sweet corn cream soup blended with butter, epazote, and a swirl of crema for a rich autumn bowl.

Ingredients

• 1 kg chicken thighs
• 1 cup bolillo rolls
• 1 tbsp rehydrated dried chilies
• 1/2 tsp smoked paprika
• 2 tbsp lard
• 200g red bell peppers
• a handful of fresh cilantro, chopped
• toasted pumpkin seeds, for serving
• 1 cup beef stock

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the rehydrated dried chilies and finely chopped white onion gently until soft and fragrant.

2. 2

   Stir in the chili powder and ground cumin, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the ground beef and ripe tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the ground beef is tender, about 25 mins.

6. 6

   Stir in the bolillo rolls and continue simmering for a few minutes more, until heated through.

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