Cuitlacoche guisado/ Cooked cuitlacoche

Cuitlacoche guisado

Esta receta es para usarse en quesadillas, huevos, crepas y lo que se te antoje. Yo me lo comí en tacos con frijol y chipotle y es una delicia. Pero en crepas con salsa poblana, en fritata o en salsa con pollo y flor de calabaza es una maravilla. Mi plato ideal es algo que lleve flor de calabaza, elote, chile poblano y cuitlacoche, así que este cuitlacoche guisado sirve para muchas cosas y lo pueden licuar y hacer en una salsa deliciosa, o tener en un tupper en el refri para el desayuno o como acompañamiento de una comida en tacos.

El cuitlacoche o huitlacoche (cualquiera está bien) es de esos alimentos que mucha gente no prueba porque sí se ve gachito, pero es una maravilla en cuanto a sabor y en cuanto a beneficios a la salud.

Es un hongo que crece en el maíz y que tiene propiedades para bajar el colesterol porque contiene lisina que además ayuda a que absorbamos el calcio, en la formación de músculos y a que produzcamos hormonas, enzimas y anticuerpos, contiene muchísima fibra como la de la avena, por lo que también ayuda a la salud cardiaca y es delicioso.

Si no lo has probado, te recomiendo que lo hagas así al natural en tacos. Es súper rico y muy característico de la cocina Mexicana, a mi enano de 1 año le encanta en puré o así solito.

 

Un abrazo,

Maca

 

Cuitlacoche guisado

Cuitlacoche guisado

INGREDIENTES

260 gr. cuitlacoche fresco

¼ cup cebolla finamente picada

1 diente de ajo machacado

2 hojas de epazote finamente picado

½ cucharada de chipotle molido

Sal y pimienta al gusto

 

INSTRUCCIONES

  1. En un sartén calentar aceite de coco y freír la cebolla por 5 minutos
  2. Agregar el ajo y cocinar por 30 segundos
  3. Agregar el cuitlacoche y cocinar por 10 minutos hasta que esté suave
  4. Sazonar con sal y pimienta y el chipotle
  5. Agregar el epazote y cocinar 2 minutos
  6. Servir con tortillas, frijoles y salsa

______________________________________

Cooked cuitlacoche

This recipe is great to serve in quesadillas, eggs, crepes, or however you feel like eating it. I ate it in tacos with beans and chipotle and it was wonderful. Also in crepes with a poblano sauce, or in a fritata or made into a sauce to serve with chicken and pumpkin flower is delicious. My ideal dish would be something that has pumpkin flower, corn, poblano chili and cuitlacoche, so this cooked cuitlacoche is very versatile and Works with many things. You can blend it into a sauce or keep it in the fridge for breakfast or as a side for your meals.

Cuitlacoche or huitlacoche (either one is correct) is one of those foods that many people won’t taste because it looks ugly, but it is a delicacy in terms of flavor and a wonder in terms of health benefits.

It is a fungus that grows on corn and that has properties to lower cholesterol because it has lysine that is an amino acid that helps us absorb calcium, form muscles and produce hormones, enzymes and antibodies. It also contains a lot of fiber just like oats, so it helps our heart health and it is delicious.

If you have not tried it yet, I recommend doing it as natural as it comes, like in tacos. It is super tasty and very representative of Mexican cooking: my 1 year old loves it as a pure or just by itself.

Hugs,

Maca

 

Cooked cuitlacoche

INGREDIENTS

260 gr. fresh cuitlacoche

¼ cup finely chopped onion

1 garlic clove minced

2 epazote leaves chopped

½ teaspoon minced chipotle

Salt and pepper to taste

 

INSTRUCTIONS

  1. Heat coconut oil in a skillet and fry onion for 5 minutes
  2. Add garlic and cook for 30 seconds
  3. Add cuitlacoche and cook for 10 minutes or until soft
  4. Season with salt pepper and chipotle
  5. Add epazote and cook for 2 minutes
  6. Serve with tortillas, beans and sauce

1 Comment

  1. Pingback: 30 recetas sin carne/ 30 recipes without meet | Jengibre y Canela

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