Infladita rellena de huitlacoche con cremoso de aguacate

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Infladita rellena de huitlacoche con cremoso de aguacate. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Infladita rellena de huitlacoche con cremoso de aguacate is 15 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Infladita rellena de huitlacoche con cremoso de aguacate estimated approx 50 minutos.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Infladita rellena de huitlacoche con cremoso de aguacate using 17 ingredients and 13 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Infladita rellena de huitlacoche con cremoso de aguacate:

1. 250 gr huitlacoche
2. 20 gr epazote fresco
3. 150 gr granos de maíz
4. 200 gr cebolla
5. Infladita
6. 250 gr harina ser maíz
7. 120 ml agua
8. 300 ml aceite
9. 100 gr cilantro o chepiche
10. Cremoso
11. 60 gr crema
12. 1 aguacate
13. al gusto sal
14. al gusto pimienta
15. Elementos de decoración
16. al gusto brotes
17. al gusto tomate cherry

Instructions to make to make Infladita rellena de huitlacoche con cremoso de aguacate

1. Moler el cilantro o chepiche junto con el agua y agregar a la harina de maíz para que se forme una masa.
2. Ya agregados los ingredientes los amasaremos hasta que no haya grumos.
3. Se harán pequeñas bolitas de masa las cuales aplanaremos hasta formar una tortilla pequeña de aproximadamente 5 cm.
4. Ya hecha la tortilla la cocinaremos en un comal caliente procurando que se cocinen ambas caras de la tortilla.
5. Ya cocinadas las retiraremos, enseguida pondremos a calentar el aceite.
6. Ya caliente nuestro aceite agregaremos nuestras tortillas una por una sumergiendolas por completo para que se inflen.
7. Ya infladas nuestras tortillas las retiraremos y colocaremos en papel absorbente para quitar el exceso de aceite y reservaremos.
8. En una sartén sofreiremos nuestra cebolla fileteada, 5 minutos después agregaremos nuestro huitlacoche, granos de elote y sal al gusto dejándolo cocinar por 10 minutos.
9. Ya pasados los 10 minutos picaremos finamente nuestro epazote y lo agregaremos a nuestro huitlacoche para que se cocine y tome el sabor. Ya cocinado todo reservaremos.
10. Licuaremos nuestra crema, aguacate, sal y pimienta para formar nuestro cremoso.
11. Enseguida tomaremos nuestra infladita y perforaremos uno de los lados para enseguida agregar nuestro relleno de huitlacoche.
12. Ya rellenas nuestras infladitas los colocaremos al centro de nuestro plato y alrededor colocaremos con ayuda de una manga y una duya nuestro cremoso en el cual sobre ellos colocaremos medio tomate cherry
13. Por último para darle más vista a nuestra infladita le colocaremos los brotes o flores.

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