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Red Enchiladas stuffed with Huitlacoche

10 mins
15 mins
Low
61
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Start your day with a very Mexican breakfast with spicy red enchiladas stuffed with huitlacoche. The red sauce perfectly flavors the flavor of the huitlacoche, finish them with a perfect gratin, which will give you the exact creaminess.
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Ingredients

3 portions
  • 3 tablespoons vegetal oil
  • 1 tablespoon garlic, finely chopped
  • 1 onion, sliced ​​slice (100 g approx.)
  • 1 cup huitlacoche mushroom, chopped
  • 3 tablespoons fresh epazote, chopped
  • 1 pinch ground black pepper
  • 2 tablespoons vegetal oil, (for the sauce)
  • 2 jars red sauce, La Morena® 230g each (for the sauce)
  • 2 pinches salt, (for the sauce)
  • 1 pinch ground black pepper, (for the sauce)
  • 5 tablespoons vegetal oil
  • 6 corn tortillas
  • 1 cup sour cream
  • 300 grams Oaxaca cheese, shredding
  • 1 tablespoon fresh epazote, finely chopped

Preparation

Preheat the oven to 180 ° C.
Heat the oil in a pan over medium heat and fry the garlic, followed by the onion, huitlacoche, epazote, salt and pepper. Reservation.
Heat the oil in a medium pot over medium heat. Add the sauce, cook for 5 minutes and salt and pepper. Reservation.
Heat the oil in a medium skillet over low heat. Pass the tortillas one by one for the hot oil. Deposit them on absorbent paper to remove excess grease.
Fill the tortillas with the huitlacoche one by one. Roll them up and arrange them in a medium refractory.
Sauté the tortillas stuffed with the red sauce. Add the Oaxaca cream and cheese. Bake for 15 minutes.
Remove from the oven and sprinkle with the chopped epazote.

PRESENTATION

Serve 2 enchiladas per plate with lots of sauce.

TIPS

Make sure the sauce covers all the tortillas very well.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
225
kcal
11.25%
Carbohydrate, by difference
7.1
g
2.37%
Protein
6.3
g
12.6%
Total lipid (fat)
19.6
g
30.15%
100
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Provided by USDA
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