This recipe of stuffed breasts is sensational, as they are stuffed with a rich stew of huitlacoche and salted with a creamy cilantro sauce that gives a contrast of flavor and color matchless.
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Ingredients4 portions
Preparation
Heat the oil in a medium skillet over medium heat, add the onion, garlic, huitlacoche, and epazote. Cook for 10 minutes and season.
Fill the chicken steak with the huitlacoche, roll and close with the chopsticks. Heat the remaining oil and fry the breasts until well cooked, about 10 minutes.
Blend LALA® Half Cream, LALA® Evaporated Milk, garlic, cilantro and serrano pepper.
Heat the LALA® Butter in a medium pot and add the previous sauce, cook for 5 minutes and season. It must be thick.
Serve the breasts with the sauce.
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