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Huitlacoche Soup
A very special soup that only tastes like the original with all the right ingredients
(serves 4)
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INGREDIENTS
Soup |
1/2 | onion, minced |
2 | garlic cloves, minced |
1 | chile serrano, finely minced |
4 | epazote leaves |
1/4 cup | cilantro, minced |
1/2 cup | tomato, skinned, seeds removed,minced |
50 g | lard |
1 tbsp | olive oil |
1 cup | tender, fresh corn kernels |
1 cup | mushrooms and/or oyster mushrooms, sliced |
2 | large huitlacoche corn cobs, kernels removed from cob, about 1 cup |
1 1/2 l | chicken broth |
| salt to taste |
Garnishing |
| corn tortilla, cut in julienne and fried |
| cubes of avocado |
| onion, finely minced |
| cilantro leaves, finely minced |
1 | chile de Árbol, fried |
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PREPARATION
Heat lard and olive oil in pan. Add onion and garlic and fry until onion becomes translucent. Add chile serrano and corn kernels and fry for a little more, then add the mushrooms. Fry for one minute and add the huitlacoche. Add the tomato after another minute and season with salt. Pour in the chicken broth and add epazote and cilantro. Simmer for 10 minutes.
Serve the soup on plates decorated with the garnishing.
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© Julia Etter & Martin Kristen, 1997-2022
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