Huitlacoche - Mexican Corn Truffle

"Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Prepared this way, huitlacoche can be used in crepes, tacos and quesadillas. Cooking time is approximate."
 
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Ready In:
30mins
Ingredients:
7
Yields:
1 batch
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ingredients

  • 3 tablespoons vegetable oil
  • 2 tablespoons white onions, peeled and minced
  • 2 small garlic cloves, peeled and minced
  • 4 poblano chiles, seeded and cut into strips
  • 1 12 lbs Huitlacoche (about 6 cups)
  • sea salt, to taste
  • 2 tablespoons roughly chopped epazote leaves
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directions

  • Heat the oil in a frying pan.
  • Add the onion and garlic and fry gently until translucent - about 3 minutes.
  • Add the poblano strips and fry for an additional minute.
  • Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
  • The fungus should be tender, retaining some moisture, but not soft and mushy.
  • Stir in the epazote and cook uncovered for another 2 minutes.
  • NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.

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