A Hispanic Heritage Family Recipe

We continue to celebrate Hispanic Heritage month. Chef and author Amalia Moreno-Damgaard provides us with a family recipe that will leave you wanting more!

Pollo en Crema y Lorocos
(Chicken with Loroco Flower Buds & Cream Sauce)
Recipe by Chef Amalia Moreno-Damgaard, AmaliaLLC.com

Serves 4 to 6 people

4 to 6 skinless chicken thighs, visible fat removed
1 1/2 cups fat-free, low-sodium chicken stock
2 corn tortillas, torn into small pieces

1/2 cup julienned yellow onion
2 minced garlic cloves
3/4 cup julienned red bell pepper
1/2 cup small-diced roma tomatoes
1 tablespoon butter
1/3 cup frozen loroco flower buds, thawed and separated
1/2 cup fresh Guatemalan crema (or Latino table cream)
1 teaspoon kosher salt
Freshly ground white pepper
1/2 cup minced red bell pepper, sautéed

In a medium pot, cook the chicken in the stock with the tortilla pieces for 20 to 30 minutes. Transfer

the chicken to a dish and keep it warm. Mash the tortillas and stock until they are well incorporated.

Set aside.

In a medium skillet, sauté the onion, garlic, pepper, and tomatoes in the butter for 3 to 4 minutes. Add

the loroco and sauté 1 minute. Add the cream and the thickened stock. Season the mixture with salt and

pepper. Return the chicken to the skillet and spoon the sauce over the chicken. Simmer covered for 5 to

10 minutes. Taste and adjust seasonings, if needed.

Serve the dish garnished with minced or julienned red peppers.

Fresco de Remolacha
(Beet, Orange, and Lime Refresher)

Recipe by Chef Amalia Moreno-Damgaard, AmaliaLLC.com

Makes 1 ¼ cups
½ cup diced fresh beets½ cup orange juice
2 tablespoons lime juice
1 cup water
¼ cup sugar
Ice

Combine all ingredients, except the ice, in the blender and process to make the fresco.

Serve in glasses filled with ice.