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Recipe Summary
Yield: Makes enough for 125 pasteles
Ingredients
Ingredient Checklist
1 can (14 ounces) coconut milk
2 stalks lemongrass, trimmed and coarsely chopped
1/2 cup fresh cilantro, leaves finely chopped
1/4 cup homemade or low-sodium canned chicken stock
Gallery
Recipe Summary
Yield: Makes enough for 125 pasteles
Gallery
Recipe Summary
Yield: Makes enough for 125 pasteles
Recipe Summary
Yield: Makes enough for 125 pasteles
Yield: Makes enough for 125 pasteles
Makes enough for 125 pasteles
Ingredients
Ingredients
- 1 can (14 ounces) coconut milk
- 2 stalks lemongrass, trimmed and coarsely chopped
- 1/2 cup fresh cilantro, leaves finely chopped
- 1/4 cup homemade or low-sodium canned chicken stock
Directions
In a small saucepan, combine coconut milk, lemongrass, cilantro, and chicken stock. Place over medium heat until heated through. Strain into a serving bowl.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Dipping Sauce for Chickpea and Chorizo Pasteles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dipping Sauce for Chickpea and Chorizo Pasteles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
