Name: Cuaresmeño Chiles Stuffed with Huitlacoche
Prep time: 45 min
Cook time: 30 min
Yield: 3
Cuisine: Internacional
Ingredients: 6 Jalapeño chiles; 2 liters water, to cook the chiles; pinches salt, to cook the chiles; 2 cups huitlacoche; 2 cups water; 1 teaspoon baking soda; 1 tablespoon vegetable oil; 1 cup onion; 1 tablespoon garlic; 1 cup corn kernels, white; 1 cup queso fresco, cut into cubes; 2 tablespoons epazote, finely chopped; 2 cups zucchini blossoms, for the sauce; 1 cup low-fat cream cheese, for the sauce; 1 cup cow's milk, for the sauce; 1 clove garlic, for the sauce; salt; pepper; 1 tablespoon butter, for the sauce; zucchini blossoms, for decoration; epazote, for decoration

Preparation

15 mins

30 mins

Low

With the help of a knife, remove the seeds from the chile and in a pot with water over medium heat, cook them for 10 minutes. Place the huitlacoche in a bowl with water, baking soda, and salt for 1 hour. Drain and remove the white part. Set aside.