Huitlacoche con flor de calabaza (La Bella y la Bestia)

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Huitlacoche con flor de calabaza (La Bella y la Bestia). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Huitlacoche con flor de calabaza (La Bella y la Bestia) is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Huitlacoche con flor de calabaza (La Bella y la Bestia) estimated approx 40 minutos.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Huitlacoche con flor de calabaza (La Bella y la Bestia) using 13 ingredients and 6 steps. Here is how you cook that.

Metafóricamente la Flor de Calabaza es la Bella y el Huitlacoche la Bestia. Realicé esta creación por la importancia que tienen estos dos alimentos en la gastronomía mexicana, alternando entre sabores suaves (la Bella) y fuertes (la Bestia).

Ingredients and spices that need to be Get to make Huitlacoche con flor de calabaza (La Bella y la Bestia):

1. 2 ramilletes flor de calabaza, lavados y desinfectados
2. 1 kg huitlacoche
3. 2 cebollas cambray, picadas
4. 2 dientes ajo, finamente picados
5. 1 0 2 chiles serranos, desvenados, sin semillas, picados
6. 2 ramas epazote, lavado y desinfectado, picado
7. 1 lata mediana de elote dorado
8. 1 huevo
9. al gusto sal
10. al gusto pimienta
11. 2 cucharadas aceite de oliva
12. 10 gr mantequilla
13. cantidad necesaria tortilla o tostada

Instructions to make to make Huitlacoche con flor de calabaza (La Bella y la Bestia)

1. En una olla de 1½ o 2 litros, poner 2 cucharadas de aceite de oliva, a fuego medio, al estar caliente agregar 10gr de mantequilla, bajar la flama. Agregar la cebolla, freír a cristalizar
2. Incorporar el ajo, sin quemar, luego el chile y finalmente el epazote. Revolver todo
3. Picar 1½ ramo de flor de calabaza, el otro ½ dejar la flor entera, para agregar fresca y entera a los tacos
4. A continuación agregar el huitlacoche, después la flor de calabaza y finalmente el elote
5. Aparte, batir el huevo, agregar sal y pimienta y mezclar con lo guisado. Comprobar el sazón
6. Comer en taco blando, tostada o quesadilla. Se puede acompañar frijol frito.

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