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Recipe of Coditos in Huitlacoche sauce
Recipe

Coditos in Huitlacoche sauce

10 mins
10 mins
Low
14
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Try this delicious pasta soup, the huitlacoche gives a different touch to your dish.

Ingredients

6 portions
  • 1 bag elbow pasta , No. 4 The Modern
  • 1 cup huitlacoche corn mushroom
  • 1 cup milk
  • 1 clove garlic
  • 1 branch epazote
  • 100 milliliters cream
  • 2 tablespoons butter
  • cheeses, to the taste to decorate
  • 1 cuaresmeño or jalapeño pepper, in rajas
  • salt
  • 1/2 onions
  • bouillon powder

Preparation

Blend the huitlacoche with garlic, onion and milk.
In a saucepan with water, cook the pasta for 5 minutes.
Heat a saucepan with the butter and add the liquefied huitlacoche.
Let boil and put the branch of epazote.
Add the cream, season with salt and consommé powder.
We serve the pasta and bathe with the huitlacoche sauce.
Garnish with cheese slices of onion and the crack of chili cuaresmeño.

PRESENTATION

In soup plate to enjoy the sauce garnished with cheese onion slices and the rajita I put a flower to change the color.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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