Did you know that the cilantro Was it used by the Egyptians? This ingredient is an aromatic herb widely used in the Mexican gastronomyeither in the preparation of sauces, soups, creams, guacamoles, meats, salads, broths, beans, as decoration or garnish, since it gives it a peculiar flavor and aroma
In ancient times, it was used by the Egyptians to put them in the tombs and the Romans used the seeds under the pillow to relieve headaches. In Mexico, up to 50 thousand tons are produced per year, the cilantro It competes with other exotic species in the kitchen due to its various uses.
The cilantro It is rich in stimulating, antispasmodic properties, acts as anti-inflammatory. It is also a source of vitamins and antioxidants, it contains vitamins C, K and A, iron, calcium. It reduces bad cholesterol thanks to acids such as linoleic, oleic and palmitic acids, it is low in calories and it is good for the eyes.
On Gastrolab recipe book of this week, we share some prescriptions to prepare a cream or sauce for this season of lent. The cilantro It gives a unique flavor to your dishes, it is super cheap and has great benefits for your health thanks to its consumption. They are very easy to prepare and will give freshness to your food.
Recipes you can prepare with coriander in Lent
roasted sauce
Ingredients:
- 4 tomatoes
- 2 cloves of garlic
- 1/2 onion
- Salt and pepper
- 3-4 sprigs of coriander
Procedure:
- In a comal tatema the tomatoes, garlic without removing the skin and the onion until they look well burned. Once roasted we are going to liquefy them to taste by adding salt, pepper and cilantro.
- Serve in a container accompanied with your favorite tacos or some tortilla chips.
Chorizo with pico de gallo
Ingredients:
- 70 g ranch sausage
- 100g Manchego cheese
- 1/4 of onion chopped
- 1 serrano chili chopped
- 1 chopped tomato
- 2 sprigs of chopped coriander
Procedure:
- In a pan we are going to brown the chorizo over medium heat so that it does not burn. We lower the flame and add the cheese so that it gratins and does not brown. Let gratin for 15 minutes to mix with the chorizo.
- Mix the onion, chili, tomato and cilantro. Season with salt and pepper to taste.
- We serve the pico de gallo on top of the choriqueso and enjoy.
Cilantro Cream
Ingredients:
- 6 sprigs of coriander
- 1/4 onion
- 1 clove garlic
- 1 cup of whipping cream
Procedure:
- In a pot we are going to sauté the onion and when it looks transparent we add the garlic.
- Cook for 10 minutes and add all the whipping cream, turn off the heat and add the cilantro to liquefy
- We blend very well so that it is not necessary to strain and serve very hot.
