Name: Huitlacoche Lasagna
Prep time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 cups Manchego cheese, grated; lasagna pasta; 1/2 liters sour cream; 2 cloves garlic, chopped, for the huitlacoche; 1/4 onions, chopped, for the huitlacoche; 2 Jalapeño chiles, chopped, seedless, for the huitlacoche; 1 kilo huitlacoche, for the huitlacoche; epazotes, chopped, for the huitlacoche; 2 tablespoons vegetable oil, for the huitlacoche; 1/4 kilos tomatillo, for the sauce; 3 serrano chiles, for the sauce; 1/4 onions, for the sauce; 5 tablespoons fresh cilantro, for the sauce; 1 clove garlic, for the sauce; salt, for the sauce; 1/2 teaspoons dry chicken broth or bouillon, for the sauce

Preparation

Medium

Huitlacoche: in a skillet, heat the oil, fry the garlic, onion, and chile, then add the huitlacoche and epazote and let it cook for about 20 minutes. Sauce: boil the chiles, onion, cilantro, garlic, chicken broth, and tomatillos. Blend and adjust seasoning.