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Categories:Viewed: 85 - Published at: 9 years ago
Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons white onions, peeled and minced
- 2 small garlic cloves, peeled and minced
- 4 poblano chiles, seeded and cut into strips
- 1 1/2 lbs Huitlacoche (about 6 cups)
- sea salt, to taste
- 2 tablespoons roughly chopped epazote leaves
Method
- Heat the oil in a frying pan.
- Add the onion and garlic and fry gently until translucent - about 3 minutes.
- Add the poblano strips and fry for an additional minute.
- Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
- The fungus should be tender, retaining some moisture, but not soft and mushy.
- Stir in the epazote and cook uncovered for another 2 minutes.
- NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.
