Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos is something that I have loved my whole life.

Many things affect the quality of taste from Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos, 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 Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos 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 Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos is 13 piezas. 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 Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos using 12 ingredients and 2 steps. Here is how you cook it.

Chile vegano de gran sabor, muy nutritivo de origen ancestral , carácter ceremonial y ritual , comunión entre lo divino y lo material . Este tamal es relacionado con la oscuridad , Xipe totec y la dualidad : luz - oscuridad .

Ingredients and spices that need to be Make ready to make Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos:

1. 13 chiles asados limpios y abiertos
2. 13 hojas elote remojadas
3. Masa Negra:
4. 1 kilos masa de maíz
5. 4 tazas amaranto tostado
6. 3 tazas huitlacoche cocido con tequesquite molido
7. 1 taza cebollas cambray con todo y rabo finamente picadas
8. 13 dientes ajo pelados y picados finamente
9. 2 tazas hongos picados
10. 7 ramas epazote picado
11. 5 tazas agus de tequesquite y hojas de tomatillo de milpa hervidos
12. 1 taza cenizas del fogón

Steps to make to make Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos

1. En una cazuela grande poner todos los ingredientes de la masa y mezclamos con fuerza para integrar todo muy bien, quedará una masa gris. Reposar y reservar.
2. Con ayuda de una cuchara rellenamos los chiles con la masa. Damos forma y envolvemos en una hoja de elote, poner el tamal en la vaporera y cocer una hora a fuego medio, apagar, reposar y servir calientes con salsa de jitomate o caldillo. Al agua de la vaporera se le puede poner hojitas de aguacate.

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So that is going to wrap it up for this special food Easiest Way to Prepare Any-night-of-the-week Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!