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Huitlacoche Filling

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.22
Energy (kCal)368.672
Carbohydrates (g)1.868
Total fats (g)40.82
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a frying pan. | 2. Add the onion and garlic and fry gently until translucent - about 3 minutes. | 3. Add the chile strips and fry for 1 minute more. | 4. Add the cuitlacoche 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. | 5. Stir in the epazote and cook, uncovered, for another 2 minutes. | 6. NOTE: If the cuitlacoche is rather 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 over higher heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    safflower oil 3 tablespoons 360.67199999999997 0.0 0.0 40.8
    white onion 2 tablespoons chopped 8.0 1.868 0.22 0.02
    garlic clove 2 peeled chopped - - - -
    poblano chile 4 - - - -
    cuitlacoche 1 1/2 1/2 - - - -
    sea salt 1 dash - - - -
    epazote leaf 2 tablespoons chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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