Elbow Macaroni in Huitlacoche Sauce
Try this delicious pasta soup; the huitlacoche adds a different touch to your dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1 bag elbow pasta, N° 4 La Moderna
- 1 cup huitlacoche
- 1 cup cow's milk
- 1 clove garlic
- 1 sprig epazote
- 100 milliliters sour cream
- 2 tablespoons butter
- cheeses, to taste for decoration
- 1 cuaresmeño chile, in strips
- salt
- 1/2 onions
- chicken broth
Preparation
10 mins
10 mins
Low
- Blend the huitlacoche with the garlic, onion, and milk.
- In a pot with water, cook the pasta for 5 minutes.
- Heat a saucepan with the butter and add the blended huitlacoche.
- Let it boil and add the sprig of epazote.
- Add the cream, season with salt and powdered consommé.
- Serve the pasta and drizzle with the huitlacoche sauce.
- Garnish with cheese, onion slices, and a piece of cuaresmeño chili.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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