Huitlacoche Tortilla Pie Recipe

Name: Huitlacoche Tortilla Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano chiles; 4 tablespoons butter; 4 tablespoons flour; 3 cups milk, scalded; salt and pepper to taste; 1 cup vegetable oil; 18 white corn tortillas; 2 pounds canned huitlacoche; 3 pounds queso fresco, grated; 3 cups Poblano chile sauce

Servings: persons

3 poblano chiles
4 tablespoons butter
4 tablespoons flour
3 cups milk, scalded
salt and pepper to taste
1 cup vegetable oil
18 white corn tortillas
2 pounds canned huitlacoche
3 pounds queso fresco, grated
3 cups Poblano chile sauce

1
Roast the poblano chiles over an open flame until the skin is blistered.
2
Turn to blister all sides.
3
Place in a plastic bag for 10 to 15 minutes, then cut off tops of the chiles, peel, seed and devein.
4
Blend in a blender with just enough milk to make the blades spin.
5
Melt the butter in a 6-inch saucepan.
6
Add the flour and stir with a wooden spoon to make a roux.
7
Remove the saucepan from the heat and add 1 cup of milk.
8
Whisk until smooth.
9
Return to a low flame and whisk in the rest of the milk and the chile puree.
10
Season to taste with salt and pepper.

1184

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 poblano chiles, 4 tablespoons butter, 4 tablespoons flour, 3 cups milk, scalded, and more.

Yes, Huitlacoche Tortilla Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Huitlacoche Tortilla Pie

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