Coditos in Huitlacoche sauce
Victoria Romer Paredes
Try this delicious pasta soup, the huitlacoche gives a different touch to your dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 bag elbow pasta, No. 4 The Modern
  • 1 cup huitlacoche
  • 1 cup cow's milk
  • 1 clove garlic
  • 1 sprig epazote
  • 100 milliliters sour cream
  • 2 tablespoons butter
  • cheeses, to the taste to decorate
  • 1 cuaresmeño chile, in rajas
  • salt
  • 1/2 onions
  • chicken broth
Preparation
10 mins
10 mins
Low
  • Blend the huitlacoche with garlic, onion and milk.
  • In a saucepan with water, cook the pasta for 5 minutes.
  • Heat a saucepan with the butter and add the liquefied huitlacoche.
  • Let boil and put the branch of epazote.
  • Add the cream, season with salt and consommé powder.
  • We serve the pasta and bathe with the huitlacoche sauce.
  • Garnish with cheese slices of onion and the crack of chili cuaresmeño.

Nutritional Information

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