1 March 2014
Pechuga de pollo rellena Huitlacoche
METHOD Heat a little oil in a pan over medium heat. Add onion and fry until lightly gold, for about 5 minutes. Add the huitlacoche, epazote, green chillis and salt. Cover and cook for 10 minutes over low heat. Once ready, let cool slightly. Fill the chicken breasts stuffed with huitlacoche warm stew. If you Read more…
Arroz con leche
METHOD Wash the rice in cold water 6-8 times, place in a deep based pan with 400ml of water, cinnamon and the vanilla. Cook on medium heat until al dente, add the sugar and condensed milk and cook on medium heat. Keep mixing continually for 3-4 minutes. Can be served warm or chilled.