Mexican-style Noodles
This recipe includes a sauce made from poblano peppers and huitlacoche. It is simple to prepare and can be served as a main dish. Bon appétit.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 1 package Noodle
- 350 grams huitlacoche
- 5 Poblano chiles, roasted without stems and seeds
- 6 shallots
- 1 onion, chopped
- 100 grams butter
- 3 teaspoons olive oil
- 100 grams Parmesan cheese, grated
- 100 grams Manchego cheese, mozzarella
- 4 tablespoons sour cream
- pepper, to taste
- chicken broth, to taste
Preparation
30 mins
15 mins
Medium
- In a large pot with 2 liters of boiling water, add the noodles with a splash of oil and a piece of onion for 15 minutes or until al dente. Drain and set aside.
- Add two tablespoons of butter and two tablespoons of olive oil in a skillet with 3 chopped shallots and 2 tablespoons of chopped onion to sauté.
- Once sautéed, add the huitlacoche to cook with a teaspoon of powdered broth.
- In another skillet, sauté two tablespoons of chopped onion and two chopped shallots in two tablespoons of butter and two tablespoons of olive oil.
- Once sautéing, add the poblano peppers cut into strips and let them season. Then blend with half a cup of cream (or half cream).
- In a baking dish greased with butter, layer the noodles, then a layer of huitlacoche, and top with the ground poblano pepper. Finish with additional layers of noodles, and sprinkle with grated cheeses and a bit of cream.
- Preheat the oven to 250° and once hot, place the baking dish inside to gratin the cheeses for 15 to 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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