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

Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, Chile vegano prehispánico de masa negra de amaranto y huitlacoche con hongos. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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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 particular recipe, we have to first prepare a few ingredients. You can have 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 Take 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

Instructions 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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