Carlos Lieja

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Recipe of Mexican noodles

Mexican noodles

30 mins
15 mins
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This recipe has a sauce made of poblano chili and huitlacoche. It is simple to prepare and can be served as a main course. Bon appétit.
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8 portions
  • 1 package Noodle
  • 350 grams huitlacoche mushroom
  • 5 poblano peppers, roasted without tail and without seeds
  • 6 shallots
  • 1 onion, chopped
  • 100 grams butter
  • 3 teaspoons olive oil
  • 100 grams parmesan cheese, grated
  • 100 grams manchego cheese, or mozzarella
  • 4 tablespoons cream
  • black pepper, to taste
  • chicken broth, to taste


In a large pot with 2 liters of boiling water put the noodles with a drizzle of oil and a piece of onion for 15 minutes or until it is aldente. Sneaks and reserves.
Put two tablespoons of butter and two of olive oil in a pan with 3 chopped shallots and 2 tablespoons of chopped onion to let them sit.
Since acitrone, put the huitlacoche to be sancoche with a teaspoon of powdered consommé.
In another pan, add two tablespoons of chopped onion and two chopped shallots in two tablespoons of butter and two tablespoons of olive oil.
Once it is crisp, the poblano chiles are added in rajas and left to season. Then they are ground with half a cup of cream (or half cream).
In a refractory for oven it is spread with butter, put a bed of noodles and then a layer of huitlacoche and on top the poblano chile molenda. Finish with other layers of noodles and sprinkle with the grated cheeses and some cream.
Turn on the oven at 250 ° and heat the refractory until the cheese gratins for 15 or 20 minutes.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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