Ingredients:
¼ kg. of huitlacoche already shaved of the cob and lightly crushed
4 cloves garlic, minced
¼ sliced onion on half moons
2 jalapeño peppers or 4 serranos in rajitas
2 tablespoons chopped epazote
8-10 epazote sheets to decorate
4 tablespoons oil or shortening
1 teaspoon salt
¼ cup chicken broth or water
Process:
In the fat they are fried, without taking color, garlic and onion, the chili and the huitlacoche are added and seasoned with salt. On low heat, the huitlacoche is crushed with a fork until obtaining a lumpy puree, the broth is added and the epazote chopped, it is allowed to dry.
It is used to fill quesadillas, empanadas, molotes or tacos. At the time of filling and before closing the antojito, epazote leaves are put and heated on a comal.
¼ kg. of huitlacoche already shaved of the cob and lightly crushed
4 cloves garlic, minced
¼ sliced onion on half moons
2 jalapeño peppers or 4 serranos in rajitas
2 tablespoons chopped epazote
8-10 epazote sheets to decorate
4 tablespoons oil or shortening
1 teaspoon salt
¼ cup chicken broth or water
Process:
In the fat they are fried, without taking color, garlic and onion, the chili and the huitlacoche are added and seasoned with salt. On low heat, the huitlacoche is crushed with a fork until obtaining a lumpy puree, the broth is added and the epazote chopped, it is allowed to dry.
It is used to fill quesadillas, empanadas, molotes or tacos. At the time of filling and before closing the antojito, epazote leaves are put and heated on a comal.
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