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For the cream of squash blossom
BRAND'S LUPITA Thrasher 1 bottle Large
Canned clams 2 pcs
Whole milk 350 ml
350 ml chicken stock
Whole Cream 200 ml
100 ml white wine
Butter 2 oz
Wheat flour 2 oz
Diced onion 3 oz
Chile guajillo 2 pcs
8 oz cream cheese
Salt and pepper to taste
1 pound cooked nopales

For the cream of squash blossom:

In a saucepan place the butter and sauté the diced onion until it is transparent, then add the chile guajillo (cleaned and deveined) and sauté for 2 minutes, add the flour to form a compact paste, add the white wine and dissolve the paste before while add chicken broth, milk, cream cheese and LUPITA'S CUITLACOCHE cooking for 15 minutes on low heat once after that time let the mixture cool to then blend, blend perfectly and adjust the seasoning with salt and pepper

Once liquefied put back into the saucepan and cook over low heat add the nopales cooked, canned clams (with all the juice of these) and cream and cook over low heat for 10 minutes. Rectify seasoning.

NOTE: It is very important that the soup must have liquefy when cold, to avoid accidents ...

NOTE: It is very important that the cream must be cold before you blend it , to avoid accidents ...