Tacos de Huitlacoche correa con cerdo al charanda y jugo de chile güero

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Tacos de Huitlacoche correa con cerdo al charanda y jugo de chile güero. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tacos de Huitlacoche correa con cerdo al charanda y jugo de chile güero, 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 Tacos de Huitlacoche correa con cerdo al charanda y jugo de chile güero 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 Tacos de Huitlacoche correa con cerdo al charanda y jugo de chile güero is 13 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Tacos de Huitlacoche correa con cerdo al charanda y jugo de chile güero using 12 ingredients and 2 steps. Here is how you can achieve that.

Platillo campirano de delicioso sabor delicado y terroso . Usado en el rancho en temporada de aguas por la abundancia de hongo del maíz.

Ingredients and spices that need to be Take to make Tacos de Huitlacoche correa con cerdo al charanda y jugo de chile güero:

1. 2 kilos huitlacoche
2. 1 kilo carne de cerdo cocida y desmenuzada
3. 5 cebollas peladas y cortadas en juliana
4. Manteca
5. Sal
6. Jugo de chile güero
7. 24 chiles güeros sin rabo ni semillas
8. 2 tazas charanda
9. 7 dientes ajo pelados y machacados
10. 1/2 taza epazote picado
11. Pizca curry
12. Sal

Instructions to make to make Tacos de Huitlacoche correa con cerdo al charanda y jugo de chile güero

1. Jugo de chile güero: Moler todos los ingredientes muy finamente y colar en una jarrita de cristal. Reservar.
2. Para el guisado ponemos una cazuela de barro al fuego bajo, al humear agregar la cebolla, sal y carne, sofreír por diez minutos, agregar el huitlacoche, mezclar con suavidad, poner el jugo de chile y tapar, dejar hervir y apagar. Rectificar la sal. Reposar por trece minutos y servir en tacos de tortilla de maíz.

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