Ingredients for 6:
- oil jet
- 45 grams of butter
- 2 cups of huitlacoche
- salt and pepper to taste
- ½ chopped onion
- 1 minced garlic clove
- 1 serrano chili chopped
- 1 cup of shelled corn
- 3 epazote leaves
- 300 milliliters of evaporated milk
- 4 fried tortilla strips
- sour cream to taste
Preparation
1. In a pot, heat a drizzle of oil and 45 grams of butter.
2. When the butter has completely dissolved, add the clean huitlacoche, fry and add a pinch of salt to help it soften and release the water.
3. Remove the huitlacoche from the pot. In the same fat that was left in the pot, fry the onion and garlic, they must be finely chopped. Also add the finely chopped serrano chile.
4. When the onion and garlic are already seasoned, remove from the pot and blend together with the huitlacoche and the evaporated milk. Blend very well for approximately 3 minutes.
5. Once blended, return the mixture to the pot. You must add half a cup of shelled corn and let it boil, when it starts to boil add the chopped epazote leaves, a little salt and pepper. Cook approximately 10 minutes.
6. Once the huitlacoche soup is ready, serve with fried tortilla strips and a little sour cream.