Taco of Huitlacoche


½ kilo of huitlacoche

2 poblano peppers

200 g of corn kernels

1 piece of onion

1 small piece of garlic

1 sprig of epazote

Salt La Comandanta

Avocado to taste


Well Macha Sauce La Comandanta



Toast the chilies and then peel them. Finely chop the onion and garlic and season them. Add the huitlacoche and stir. Slice the poblano peppers and add to the skillet. Add the corn kernels and stir. Add the sprig of epazote and salt to taste. Stir and cook for about 10 minutes. Serve with avocado and La Comandanta Bien Macha Sauce.


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