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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 poblano strips and fry for an additional minute. | 4. Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. | 5. The fungus should be tender, retaining some moisture, but not soft and mushy. | 6. Stir in the epazote and cook uncovered for another 2 minutes. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
white onion	2	tablespoons	peeled minced	-	-	-	-
garlic clove	2		peeled minced	605.2014	0.0	134.6403	3.4
poblano chile	4		seeded cut	605.2014	0.0	134.6403	3.4
huitlacoche	1 1/2	1/2		605.2014	0.0	134.6403	3.4
sea salt				605.2014	0.0	134.6403	3.4
epazote leaf	2	tablespoons	chopped	605.2014	0.0	134.6403	3.4

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