Huitlacoche mole

alexandra romero
This huitlacoche mole represents the best of Mexican cuisine! In addition to including endemic ingredients such as chiles and huitlacoche, this recipe reminds us of the complexity and magic conveyed by Mexican cooking. Try it now!Did you know? Huitlacoche is a fungus that appears on corn. Although it is considered a pest, Mexicans have taken advantage of it to prepare soups, stews, and more.Click to see more mole recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon lard
  • 600 grams huitlacoche
  • 6 mulato chiles, soaked
  • 1/4 onions, grilled
  • 2 cloves garlic
  • 1 cup chicken broth
  • 1/4 cups masa dough, blue
  • 1 tablespoon lard
  • epazote
  • salt
  • pepper
  • lard
  • 12 pork chops
  • Skiing, to accompany
  • epazote, to accompany
Preparation
1h
40 mins
Low
  • Heat the lard in a skillet over medium heat and cook the huitlacoche for 5 minutes. Let it cool and set aside.
  • Blend the huitlacoche, mulato chili, onion, garlic, chicken broth, and blue masa. Set aside.Heat the lard in a saucepan over medium heat and pour in the previous preparation. Cook over low heat for 20 minutes, season with salt and pepper, and add the epazote. Cook for 10 more minutes.
  • Heat the lard in a skillet over medium heat, cook the chops, and season with salt and pepper.
  • Serve the huitlacoche mole on a plate, add the chops, then add some esquites and garnish with epazote.

Nutritional Information

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