18 Nov QUESADILLAS DE HUITLACOCHE Y CHICHARRÓN

Posted at 00:45h in Platos Fuertes, Recetas by
QUESADILLAS DE HUITLACOCHE Y CHICHARRÓN

Receta de:

Mexico

Platos Fuertes

Directions

1

Step 1

In a medium frying pan, fry the huitlacoche with 1 tablespoon of Sabrosano Oil, add ¼ onion, a garlic and a branch of epazote chopped to season. Leave to cook for 10 minutes, remove from the pan and set aside.

2

Step 2

In another skillet, fry the chicharrón with a teaspoon of Sabrosano Oil. Add the remaining onion, clove garlic, serrano peppers and tomatoes. Heat 5 to 10 minutes, remove from heat and set aside.

3

Step 3

Heat a pot with the Sabrosano Oil over medium high heat.

Take a handful of dough, flatten it and place the mixture of huitlacoche and chicharrón in the center. Seal on the sides making an empanada.

4

Step 4

Fry in the Sabrosano Oil 1 minute per side. Remove from oil and remove excess oil with paper.

5

Step 5

Accompany with cream and sauce.

Ingredients

  • ½ kilo de masa para hacer tortillas
  • 1 Taza de huitlacoche
  • 1 Taza de chicharrón prensado
  • ¼ Cebolla blanca picada
  • 1 Diente de ajo
  • 1 Rama de epazote
  • 2 Tazas de Aceite Sabrosano

Para salsa:

  • 3 Chiles serranos
  • 2 Tomates rojos picados
  • 1 Diente de ajo
  • ½ Cebolla blanca picada
  • Sal al gusto

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