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Jalapeño Pepper Stuffed with Huitlacoche

15 mins
30 mins
Low
166
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This stuffed jalapeño pepper recipe is special for its huitlacoche filling. Also known as cuitlacoche, this fungus is native from Mexico and it contains important amino acids for our body. In addition, its flavor is very special, because it is similar to that of black truffles. If you did not know how to cook the huitlacoche, you are going to love this step by step with creamy pumpkin sauce.
Learn more about Brenda Villagomez

Ingredients

3 portions
  • 6 jalapeño chiles
  • 2 liters water, to cook the chilies
  • pinches salt, to cook the chilies
  • 2 cups huitlacoche mushroom
  • 2 cups water
  • 1 teaspoon baking soda
  • 1 tablespoon oil
  • 1 cup onion
  • 1 tablespoon garlic
  • 1 cup corn kernel, White
  • 1 cup fresh cheese, diced
  • 2 tablespoons epazote, finely chopped
  • 2 cups pumpkin flower, for the sauce
  • 1 cup light cream cheese, for the sauce
  • 1 cup milk, for the sauce
  • 1 clove garlic, for the sauce
  • salt
  • pepper
  • 1 tablespoon butter, for the sauce
  • pumpkin flower, to decorate
  • epazote, to decorate

Preparation

With the help of a knife, remove the seeds from the chili and in a pot with water over medium heat, cook them for 10 minutes.
Place the huitlacoche in a bowl with water, bicarbonate and salt for 1 hour. Drain and remove the white part. Reservation.
In a skillet over medium heat, heat the oil and fry the onion, garlic and corn kernels, cook until soft. Then add the huitlacoche, the epazote and the fresh cheese; Season with salt and pepper.
Fill the chiles with the previous preparation. Reservation.
For the pumpkin flower sauce: blend the pumpkin flower, cream cheese, milk, garlic, season with salt and pepper.
In a pot over low heat, heat the butter, pour the sauce, season with salt and pepper, and cook for 10 minutes.
Serve a mirror of sauce on a plate, place three chili peppers, decorate with pumpkin flower and epazote.

PRESENTATION

On a mirror plate of pumpkin flower sauce, decorated with epazote and accompanied by a lemonade.

TIPS

The bicarbonate helps to remove the bitterness of the huitlacoche, in addition to softening it.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
55.3
kcal
2.77%
Carbohydrate, by difference
5.3
g
1.77%
Protein
2
g
4%
Total lipid (fat)
3
g
4.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Lorena Ochoa
12/08/2019 16:40:44
Excelente receta, a nos encantó en casa

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