Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 Onion, peeled and rough chop
2 Thick Corn Tortilla, cut into 1/2 pieces
4 Tomato, remove stems and seeds
5 Garlic cloves, minced
1 bunch Cilantro, remove stems
3 cups Chicken Stock or Broth
1/2 cup Whole Roasted Pistachios, ground
3 Roasted Poblano Chile, peeled and seeded
Salt, to taste
1/4 cup Crema Fresca or mexican creama
1 ounce Cotija Cheese, peeled or grated
In a two quart sauce pot, sauté onions and tortilla pieces until they are lightly browned. Add tomato, garlic, and cilantro and sauté until wilted and fragrant. Add stock or broth and ground pistachios and simmer and stir for 20 minutes. Remove from heat and allow to cool long enough to work with. In a blender combine sauce and cleaned poblanos. Puree until smooth and season with salt to taste. Heat and serve in a warm ceramic bowl. Garnish with crema and cotija cheese. Serve with warm thick corn tortillas.