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Rick Bayless Huitlacoche Taco Filling (sort of) in Masa Crepes
THE FORKING TRUTH15Ingredients
35Minutes
230Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 poblano pepper (– roasted – seeds, skin, stem removed – chopped)
- 1 Tbsp. extra virgin olive oil
- 1/2 white onion (medium, – diced)
- 1 clove garlic (– fine chopped)
- 1/2 medium tomato (– diced)
- 1/2 cup oyster mushrooms (– cut off core and broken down a bit)
- 6 oz. huitlacoche (I used frozen, chef Bayless recipe calls for canned…in video he gets fresh when in season but likes the bottled version)
- 2 Tbsp. epazote (fresh, – chopped)
- 1 stick canola (spray)
- 2 eggs (– slightly beaten)
- 1/2 cup water
- 3 Tbsp. unsalted butter (– melted)
- 1/4 cup flour
- 1/4 tsp. sea salt (course)
- 4 oz. mozzerella (/cheddar cheese – shredded)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium300mg13% |
| Potassium290mg8% |
| Protein10g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C6% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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