Salsa de huitlacoche al tequila para pechuga o lomo

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Salsa de huitlacoche al tequila para pechuga o lomo. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Salsa de huitlacoche al tequila para pechuga o lomo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salsa de huitlacoche al tequila para pechuga o lomo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salsa de huitlacoche al tequila para pechuga o lomo is Para 1 litro. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Salsa de huitlacoche al tequila para pechuga o lomo using 10 ingredients and 3 steps. Here is how you can achieve it.

Salsa prehispánica para lomo, pechugas o caza. Es de sabor delicado. Contemporáneamente se le agrega vino blanco, mezcla y tequila. Muy usada en la cocina de autor o fusión .

Ingredients and spices that need to be Get to make Salsa de huitlacoche al tequila para pechuga o lomo:

1. 500 grs. huitlacoche limpio, lavado y seco
2. 7 cebollitas cambray o largas sin rabo
3. 3 dientes ajo pelados y picados
4. 3 chiles anchos asados que estén quemados
5. 13 hojas epazote
6. 3 hojas chicas de aguacate
7. 4 tortillas duras quemadas
8. 5 La pulpa de zapotes prietos
9. Tequila
10. Al gusto Sal de mar

Instructions to make to make Salsa de huitlacoche al tequila para pechuga o lomo

1. En cazuela de barro se ponen a cocer los ingredientes a fuego manso, en el primer hervor se saca y se deja enfriar. Ya fríos los ingredientes los molemos muy bien todos, vamos colando en una cazuela honda para cocinar a fuego bajo, al primer hervor servimos sobre asados o rebanadas de carne, verduras asadas, salsear crepas, pedazos de pasteles salados, buñuelos, croquetas o hacer nieve y en granizados.
2. Para hacer salsa con vinos ; ponemos una taza de salsa de huitlacoche con una de licor o vino con un toque de mantequilla, se pone al fuego manso hasta integrar todo y tome brillo.
3. Para hacer con jugosos o pulpa de frutas la proporción será igual 1 por 1, poner mantequilla y un toque de mil, ponemos a fuego manso a integrar los ingredientes. Yo recomiendo perfumar con algunas bebidas generosas como tequila, mezcal, bacanora o pulque. Este ingredientes se pone al momento de servir. En esta receta no es bueno usar alcoholes de caña, semillas o cereales, aunque curiosamente las cervezas dulces o afrutadas hechas artesanalmente si funcionan.

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So that's going to wrap it up with this special food Step-by-Step Guide to Make Award-winning Salsa de huitlacoche al tequila para pechuga o lomo. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!