Name: Huitlacoche Soup (Caldo de Huitlacoche)
Yield: About 10 cups (6 to 8 regular or 10 to 12 demitasse servings)
Cuisine: Mexican
Ingredients: 3 fresh chiles, either poblano or Anaheim, roasted, peeled, seeded, and diced; 3 tablespoons lard or vegetable oil; 1 medium-size onion, sliced in thin half-moons (about 1 cup); 2 cloves garlic, minced; 2 tablespoons dried epazote or minced fresh cilantro leaves; 1 can (8 ounces) huitlacoche; 8 cups Caldo de Pollo, or as needed; 1 cup heavy or light cream; Salt and freshly ground black pepper to taste

Preparation info

About 10 cups (
6 to 8
regular demitasse servings)

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

I must have encountered something like this in Mexico City in my early recipe-gathering days, but the present variation is one I came up with a few years ago and have become very fond of. Served in demitasse cups, it makes a great appetizer on cold winter nights.

Ingredients

3 tablespoons lard or vegetable oil
1 medium-size onion, sliced in thin half-moons (about 1 cup)

Method

Heat the lard or oil in a large skillet over medium-high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, until the onion is golden and translucent, about 5 minutes. Add the diced chiles and cook for another 3 minutes, stirring occasionally. Add the huitlacoche and epazote, reduce the heat to medium, and simmer, uncovered, stirring occa