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This
recipe includes huitlacoche butter, which can be used with red
meat and poultry as well.
Yield: 6-8 servings
- 4
cans huitlacoche (Mexican corn fungus, available in Mexican
markets and gourmet groceries)
- 5
plum tomatoes, chopped
- 1/2
spanish onion, chopped
- 3
garlic cloves, whole
- 1
bay leaf
- 4
Serrano chiles, chopped
- 1
teaspoon chicken stock
- 1
pinch cumin
- 1
pinch sugar
- 2
sprigs fresh cilantro (reserved for garnish)
- 6-8
cups water
- 8
ounces queso crema (cream cheese)
- 1
Tablespoon oil (corn or vegetable)
In
a small pot, heat the oil over low heat. Sweat the garlic
and onions until translucent, then add the chiles, tomatoes,
cumin and the rest of the ingredients except the cream cheese.
Bring the mixture to a boil and then turn the heat down and
simmer for 20 minutes. After 20 minutes, turn the heat off
and let the mixture cool a little bit (5-10 minutes) before
adding the cream cheese. In a blender, blend until smooth;
add seasoning (salt and pepper) to taste. Garnish with sprigs
of cilantro. |
