Cuaresmeño Chiles Stuffed with Huitlacoche

Brenda Villagomez
This recipe for stuffed chiles is special for its huitlacoche filling. Also known as cuitlacoche, this fungus is native to Mexico and contains important amino acids for our body. Moreover, its flavor is very special, as it is similar to that of black truffles. If you didn't know how to cook huitlacoche, this step-by-step guide with creamy squash blossom sauce will delight you.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
3
Favorites
Collections
Planner
Grocery List
Ingredients
3
Servings
  • 6 Jalapeño chiles
  • 2 liters water, to cook the chiles
  • pinches salt, to cook the chiles
  • 2 cups huitlacoche
  • 2 cups water
  • 1 teaspoon baking soda
  • 1 tablespoon vegetable oil
  • 1 cup onion
  • 1 tablespoon garlic
  • 1 cup corn kernels, white
  • 1 cup queso fresco, cut into cubes
  • 2 tablespoons epazote, finely chopped
  • 2 cups zucchini blossoms, for the sauce
  • 1 cup low-fat cream cheese, for the sauce
  • 1 cup cow's milk, for the sauce
  • 1 clove garlic, for the sauce
  • salt
  • pepper
  • 1 tablespoon butter, for the sauce
  • zucchini blossoms, for decoration
  • epazote, for decoration
Preparation
15 mins
30 mins
Low
  • With the help of a knife, remove the seeds from the chile and in a pot with water over medium heat, cook them for 10 minutes.
  • Place the huitlacoche in a bowl with water, baking soda, and salt for 1 hour. Drain and remove the white part. Set aside.
  • In a skillet over medium heat, heat the oil and sauté the onion, garlic, and corn kernels, cooking until soft. Then add the huitlacoche, epazote, and fresh cheese; season with salt and pepper.
  • Fill the chiles with the previous preparation. Set aside.
  • For the squash blossom sauce: blend the squash blossoms, cream cheese, milk, garlic, and season with salt and pepper.
  • In a small pot over low heat, melt the butter, pour in the sauce, season with salt and pepper, and cook for 10 minutes.
  • Serve on a plate with a mirror of sauce, place three chiles, and decorate with squash blossoms and epazote.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by