Ingredients:
- 4 poblano chiles, seeded and cut into strips
- 1 1/2 lbs huitlacoche (about 6 cups)
- sea salt , to taste
Directions:
- Heat the oil in a frying pan.
- Add the onion and garlic and fry gently until translucent - about 3 minutes.
- Add the poblano strips and fry for an additional minute.
- Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
- The fungus should be tender, retaining some moisture, but not soft and mushy.
- Stir in the epazote and cook uncovered for another 2 minutes.
- NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.29 Kcal (386 kJ) | ||
| Calories from fat | 91.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 16% | |
|---|---|---|---|
| Sodium | 0.63mg | 0% | |
| Potassium | 15.85mg | 0% | |
| Total Carbs | 0.97g | 0% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 0.14g | 0% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 539.69 Kcal (2260 kJ) | ||
| Calories from fat | 537.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.76g | 16% | |
|---|---|---|---|
| Sodium | 3.67mg | 0% | |
| Potassium | 92.67mg | 0% | |
| Total Carbs | 5.69g | 0% | |
| Sugars | 1.26g | 1% | |
| Dietary Fiber | 0.85g | 1% | |
| Protein | 0.82g | 0% | |
| Vitamin C | 4.9mg | 1% | |
| Iron | 0.2mg | 0% | |
| Calcium | 29mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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