Mexican Huitlacoche Empanadas
A recipe that I watched my grandmother make since I was a child, now I prepare it, and it turns out delicious; it also brings back memories of my childhood, and I know that in the future, my recipe will never be lost; on the contrary, it will be passed down from generation to generation.
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Ingredients
5
Servings
  • lettuce, to taste
  • 1 kilo masa dough
  • grated cheese, to taste
  • cream , to taste
  • 1 kilo huitlacoche
  • 1/2 kilos tomatillo
  • 1 bunch fresh cilantro, washed and disinfected
  • 2 onions
  • green chiles , to taste
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 plantain
  • 1 cup cow's milk
  • 1/4 kilos bacon
Preparation
1h
10 mins
Low
  • Preparation of the huitlacoche: chop the onion, chili, tomato, cilantro, and bacon, all finely chopped, put a little oil or butter (to taste) in the pan, and sauté.
  • When the bacon is sautéed, add the huitlacoche. Once it boils, remove it from the pan and let it rest for a moment.
  • Combine the milk with water, plantain sliced, salt, flour, and baking powder. Knead until you have a dough that is easy to work with. Let it rest for 3 hours covered.
  • Make the empanadas by rolling out the dough with a little flour. Cut with a round mold and place the huitlacoche filling in the center. Fold the dough and seal the edges well so that the filling does not come out.
  • Cook the empanadas in hot oil until they are cooked inside and golden outside. Let them rest on absorbent paper to remove excess grease.
  • Serve with guajillo sauce or green sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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