| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
Mexican |
10 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil or lard |
| 1 |
|
Medium-size onion; finely minced (about 1 cup) |
| 2 |
lg |
Garlic cloves; minced (about 1 tablespoon) |
| 3 |
|
Poblano chiles; roasted, peeled and seeded, finely chopped |
| 8 |
oz |
Fresh huitlacoche |
| 2 |
tb |
Dried epazote or 1/4 cup minced fresh epazote |
| 8 |
c |
Caldo de pollo; recipe follows |
| 1 |
c |
Heavy or light cream |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat the oil or lard in a large skillet over medium-high heat until very
hot but not quite smoking. Add the onion and garlic and cook, stirring
occasionally, until the onion is golden and translucent, about 5 minutes.
Add the chiles and cook for another 3 minutes, stirring occasionally. Add
the Huitlacoche and epazote, reduce the heat to medium, and simmer,
uncovered, stirring occasionally, for about 5 minutes.
Let cool slightly. In two or more batches, process the mixture to a smooth
puree in a blender or food processor fitted with the steel blade, adding
enough chicken stock to facilitate blending. Pour the puree into a large,
heavy saucepan and bring to a boil, stirring. Add the remaining chicken
stock a cup or two at a time until the mixture is the consistency of a thin
cream soup. Stir in the cream, bring to a boil, reduce the heat to medium,
and simmer another 5 minutes. Season with salt and pepper. Ladle into bowls
and serve hot.
Yield: 10 cups
Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162
Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari
<Baldassari@compuserve.com> on Nov 16, 1997
A Message from our Provider:
“Find God and you find everything”