Directions:
- Heat the oil in a frying pan.
- Add the onion and garlic and fry gently until translucent - about 3 minutes.
- Add the chile strips and fry for 1 minute more.
- Add the cuitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. The fungus should be tender, retaining some moisture, but not soft and mushy.
- Stir in the epazote and cook, uncovered, for another 2 minutes.
- NOTE: If the cuitlacoche is rather dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce over higher heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.81 Kcal (158 kJ) | ||
| Calories from fat | 36.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 6% | |
|---|---|---|---|
| Sodium | 15.75mg | 1% | |
| Potassium | 6.34mg | 0% | |
| Total Carbs | 0.39g | 0% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 549.6 Kcal (2301 kJ) | ||
| Calories from fat | 534.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.41g | 6% | |
|---|---|---|---|
| Sodium | 228.98mg | 1% | |
| Potassium | 92.18mg | 0% | |
| Total Carbs | 5.66g | 0% | |
| Sugars | 1.25g | 0% | |
| Dietary Fiber | 0.85g | 0% | |
| Protein | 0.81g | 0% | |
| Vitamin C | 4.8mg | 1% | |
| Iron | 0.2mg | 0% | |
| Calcium | 29mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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