Huitlacoche cream with epazote, a flavorful Mexican recipe
Huitlacoche is one of those ingredients that transforms a simple recipe into something truly special. Its earthy, slightly smoky flavor blends perfectly with the fresh aroma of epazote in this cream, resulting in a smooth, comforting soup bursting with the authentic taste of Mexican cuisine.
Ingredients · Servings 4
- 2 tz Huitlacoche
- 1/2 Onion
- 1 clove of garlic
- 1 tbsp Butter
- 2 cups Chicken broth
- 1 cup Evaporated milk or cream
- 1/2 tz Crema Acid
- 3 leaves Epazote
- Salt to taste
- 1 tbsp Oil
Method · 1 h
- Sauté the finely chopped onion and garlic in a pot with the butter and oil until soft.
- Add the huitlacoche and epazote. Cook for 5 to 7 minutes, stirring occasionally, until the huitlacoche is cooked through and fragrant.
- ADD the chicken or vegetable broth and cook for 8 more minutes.
- Blend the mixture until you obtain a homogeneous mixture.
- Return the cream to the pot and add the evaporated milk. Cook over low heat for a few minutes, without letting it boil too much.
- ADD the cream and season with salt and pepper to taste.
- Serve hot and finish with some sautéed huitlacoche, epazote leaves, or crispy tortilla.
Chef's Tips
If you want to intensify the flavor of the huitlacoche, sauté it first over high heat before adding the broth. This will concentrate its earthy and slightly smoky notes, giving the cream a much richer flavor.
