Chile relleno de huitlacoche y queso con epazote

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Chile relleno de huitlacoche y queso con epazote is one of the most well liked of current trending meals on earth. It is simple, it's quick, it tastes delicious. It's appreciated by millions every day. They're fine and they look wonderful. Chile relleno de huitlacoche y queso con epazote is something that I have loved my whole life.

Many things affect the quality of taste from Chile relleno de huitlacoche y queso con epazote, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chile relleno de huitlacoche y queso con epazote delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chile relleno de huitlacoche y queso con epazote is 5 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chile relleno de huitlacoche y queso con epazote estimated approx 1 hora.

To get started with this recipe, we must prepare a few components. You can have Chile relleno de huitlacoche y queso con epazote using 12 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Chile relleno de huitlacoche y queso con epazote:

1. 5 pzas chiles poblanos grandes
2. 500 gramos queso tipo Oaxaca
3. 500 gramos huitlacoche fresco (hongo negro comestuible del maíz)
4. 1 puñito epazote fresco lavado y desinfectado, o 1 cucharadita seco
5. 2 dientes ajo picado fino
6. 1/2 pza cebolla finamente picada
7. **CALDILLO***
8. 4 pzas jitomates rojos
9. 1/4 pza cebolla
10. 2 dientes ajo
11. 1 cucharada caldo de pollo en polvo
12. 1/2 taza agua

Steps to make to make Chile relleno de huitlacoche y queso con epazote

1. Tostar los chiles ya lavados y secos al fuego, en las hornillas de la estufa a fuego medio, dejando quemar y carbonizar la piel de los chiles, ya tostados por todos lados colocarlos en 1 bolsa de platico y dejarlos sudar hasta que se tibien.
2. Sacarlos e irlos pelando raspando la piel quemada con un cuchillo afilado, luego realizar un corte cuidando no romperlos para luego extraer las semillas y las venas del chile, si se quiere enjuagar los chiles ya limpios, reservar
3. Preparar el caldillo de tomate, moliendo estos cortados en cuartos junto con el ajo y la cebolla en trozos, y agua, moler hasta que quede un puré, colar para retirar semillas y pellejos y cocer en una olla con el caldo de pollo en polvo, cuando esté bien cocido y rectificado de sazón, reservar.
4. Para el RELLENO, enjuqagar y picar el huitlacoche, en una sartén con un poco de aceite, freír la cebolla picada con el ajo, y cuando suavicen agregar el huitlacoche, cocinar hasta que se vea bien cocido y al final agregar el epazote, escurrido y finamente picado, sazonar con sal y pimienta al gusto, reservar.
5. El queso se deshebra en trozos pequeños, y con estos se rellena la mitad del chile, y con la otra mitad se rellena del huitlacoche, acomodar los chiles ya rellenos en una sartén amplia y algo profunda, bañalos con el caldillo ya preparado y cocinar unos minutos a fuego bajo, hasta que gratine el queso.
   
   servir con frijoles enteros y arroz con verduras, por supuesto, tortillas suaves.
6. Por supuesto puede elaborarse capeado con huevo, pero omiti ese paso para que el guisado fuera menos grasoso y pesado, si desea hacerlo vegano, omitir el queso.

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