Paulina García

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Recipe of Omelette Stuffing of Huitlacoche
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Omelette Stuffing of Huitlacoche

25 mins
7 mins
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This omelette recipe filled with huitlacoche is covered with a hollandaise-style sauce with a touch of cilantro and is delicious. It is a great Mexican breakfast easy to prepare and ideal for a breakfast with few people.
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4 portions
  • 6 eggs
  • 50 grams butter
  • 1 tablespoon water
  • 2 teaspoons salt
  • butter
  • 1/2 cups olive oil
  • 1/2 onions, chopped
  • 1 clove garlic
  • 1/2 kilos huitlacoche mushroom
  • branches epazote
  • 3 egg yolks
  • 1 bar butter, melted
  • 2 tablespoons lime juice
  • salt
  • pepper


Fry the onion and chopped garlic in the oil. After a few minutes, add the huitlacoche (already clean and chopped) and the epazote branch. Season with salt and pepper and leave to heat under a few minutes.
Melt the 50 grams of butter in a pan and beat the eggs. Add the beaten eggs to the pan and let cook until tender. Put in the center filled with huitlacoche, fold it in half and reserve (it will cover with a sauce before serving).
To prepare the sauce: put the yolks in the blender, add the lemon juice, salt and pepper. With the blender pulsing, gradually add the melted butter until it reaches a thick consistency. You can add 4 tablespoons chopped cilantro to the sauce.


Also instead of cilantro you can put 1/4 cup of tomato puree in the sauce.

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