Crepas de achiote rellenas de poblano, en salsa de frijol

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Crepas de achiote rellenas de poblano, en salsa de frijol. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Crepas de achiote rellenas de poblano, en salsa de frijol is 4 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Crepas de achiote rellenas de poblano, en salsa de frijol using 25 ingredients and 5 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Crepas de achiote rellenas de poblano, en salsa de frijol:

1. 200 gr harina de arroz
2. 450 ml leche
3. 2 piezas huevo
4. 20 g pasta de achiote
5. 15 ml mantequilla fundida
6. al gusto sal
7. al gusto pimienta
8. Para el relleno:
9. 3 cucharadas cebolla, finamente picada
10. 1 cucharada ajo, finamente picado
11. 3 piezas chile poblano, en rajas sin piel ni semillas
12. 1 1/2 tazas champiñones, fileteados
13. 60 gr elote, en lata
14. 90 gr queso panela, en cubos medianos
15. al gusto sal
16. al gusto pimienta
17. Para la salsa:
18. 4 cucharadas cebolla, troceada
19. 2 cucharadas ajo, troceado
20. 250 gr frijol negro cocido
21. 1 taza caldo de pollo
22. 100 gr crema
23. 1 pieza aguacate, en cubos medianos
24. al gusto sal
25. al gusto pimienta

Instructions to make to make Crepas de achiote rellenas de poblano, en salsa de frijol

1. Para las crepas, licúa todos los ingredientes. Refrigera por 30 minutos.
2. En una sartén de teflón, vierte la mezcla anterior, formando crepas muy delgadas. Reserva.
3. Para el relleno, acitrona la cebolla y el ajo, agrega el chile poblano, los champiñones, los granos de elote y el queso. Salpimenta.
4. Para la salsa, acitrona la cebolla y el ajo, agrega los frijoles junto con el caldo y minutos después, la crema. Salpimenta y licúa, regresa al calor para reactivar sazón.
5. Para presentar, coloca el relleno de las crepas, baña con la salsa y acompaña con cubos de aguacate.

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