Try this delicious pasta soup, the huitlacoche gives a different touch to your dish.
Learn more about Victoria Romer Paredes
Ingredients6 portions
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.
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