Pronounced whee-tla-KO-cheh, huitlacoche is also known as corn mushroom, corn smut, or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). With a silky earthy flavor, it is traditionally cooked with onions, garlic, corn, and mushrooms and served as tacos. I tried it for the first time at Plant base in some tacos, and I fell in love instantly.
This ingredient is not easy to find but I manage to get this at Abarrote Mexicano, there you and find not only huitlacoche but all Mexican product you ever imagined.
Two cans of huitlacoche
Procedure taco De Huitlacoche
At first, think peel a garlic clove and mince it finely. Afterward, peel and chop an onion, and set it aside. Then wash your mushrooms and cut them into small cubes. In a non-stick pan drop some oil and when it’s warm pour the minced garlic and the onion, pan fry until golden and add the mushrooms as well, ad salt to taste stir well and cook the mushroom for 5 min. Then add the huitlacoche stir well. And now, it’s time to add paprika, smoked paprika, cumin, oregano, and pepper. Stir once again and cook it for a couple of minutes.
Warm up your huitlacoche mushroom left over. Meanwhile in another pan warm up a large tortilla, spread some vegan cheese, add the huitlacoche mushroom and some corn. Fold the tortilla, toast it on both side until golden brown and crunchy.
Serve with some spicy salsa macha and enjoy.
Let me know if you enjoy this taco De Huitlacoche.
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