Huitlacoche is known as the Mexican truffle or the Aztec caviar. This is a very peculiar food, it is a fungus that seizes corn in rainy season, it is considered a plague and although for some it can be considered bad, in Mexico it is very precious. With this food there are many delicious recipes, among which are the rich huitlacoche cream, ideal to open the appetite at the time of food by presenting as entrance or soup. We point out that when cooking the huitlacoche, it will become darker and Although it could be little appetizing to sight, it has an exquisite flavor, similar to smoking. In addition, cooked with onion, garlic and epazote, its delicious flavor will mainly raise. Do you wonder how to make huitlacoche cream? Do not miss this recipe and follow the footsteps of recipes. Highlight with a totally different dish!
| 🚻 6 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make huitlacoche cream: |
| 1 jet of oil 45 grams of butter 2 cups of huitlacoche sal and pepper to taste ½ chopped onion 1 clove of chopped garlic 1 chili serrano chopped 1 cup of the elooted 3 leaves of epazote 300 milliliters of EVAPORADA MILK 4 FRITAS TORTILLAS IN STRONGS acid cream to taste |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make huitlacoche cream:
1. To make the homemade huitlacoche cream recipe, you must first have a pot and heat a splash of oil and 45 grams of butter. When the butter has dissolved completely, add the clean huitlacoche, sauté and add a pinch of salt to help soften and release the water.
2. Remove the Huitlacoche from the pot. In the same fat that remained in the pot, sauté the onion and garlic, they must be well chopped. Add the Serrano Chile finely chopped.
3. When onion and garlic are already accitronized, withdraw from the pot and liquefy along with the huitlacoche and evaporated milk. Liquea very well approximately 3 minutes. Would you like to learn to make a rich homemade mushroom cream? Keep reading!
4. Once liquefied, the mixture returns to the pot. You must add half a cup of the elate broken down and let it boil, when it begins to boil add the chopped epazote leaves, a little salt and pepper. Cook approximately 10 minutes.
5. Once the huitlacoche soup is ready, it serves with tortilla in fried strips and a little acid cream. Ready and eat! And if you also want to learn to cook some delicious huitlacoche quesadillas, do not miss this homemade recipe.
