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Chef Pronapresa: Cempasuchil and almond sauce

Chef Pronapresa: Cempasuchil and almond sauce
Many dishes in Mexican cuisine have flowers as their main ingredient. Cempasúchil is no exception, because with its petals you can make an original sauce to bathe meats or vegetable stews.

Chef Pronapresa shares this recipe with you, enjoy it!

Cempasuchil and almond sauce

Ingredients:

  • 6 marigold flowers (only the petals washed and disinfected)
  • 1 cup of milk (can be almond)
  • 1 cup of cream
  • 100 g of almonds
  • Butter, as necessary

Elaboration:

  • Blend the milk, cream, almonds and five flower petals until you obtain a smooth and smooth mixture.
  • Pour the mixture into a saucepan with a little butter.
  • Then add the meat or vegetable stew, add salt and pepper and cook for 5 minutes.
  • Serve and decorate with sesame seeds and flower petals.

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PRONAPRESA

"Because prevention is better than cure"

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