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Paulina

Paulina García

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Recipe

Omelette Stuffing of Huitlacoche

25 mins
7 mins
Low
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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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Ingredients

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 corn mushroom
  • branches epazote
  • 3 egg yolks
  • 1 bar butter, melted
  • 2 tablespoons lemon juice
  • salt
  • black pepper

Preparation

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.

TIPS

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

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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