Ingredients
- 20 tbs
- 4 tbs butter
- 3 nopalitos grilled
- 1 1/2 sticks
- 1 stick
- 1 onion (yellow chopped)
- 1/2 one (garnish)
- 1,400 ml chicken stock
- 700 ml chicken stock (hot)
- 240 ml milk
- 240 ml cream (heavy)
- 230 gr corn kernels from the cob (yellow cut)
- 160 gr clarified butter
- 160 gr tomatoes w
- 90 gr pasteurized processed cheese
- 65 gr all purpose flour
- 36 gr jicama peel
- some broccoli
- some cilantro
NOTES: To clarify butter, melt it slowly in a saucepan; skim foam off top and pour clear butter off; discard milky residue. This recipe is from Ed Baich from Baich's Bar & Grille. Located on the ground floor of the 2016 Main building in Houston.
