Huitlacoche Tacos
Ingredients
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 pcHot chili pepper (seeded and chopped)
- 1 tbspLime juice
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gHuitlacoche (fresh or canned) (fresh or canned, drained)
- 1 tbspEpazote (finely chopped)
Method
A dark, creamy filling with earthy and corn-like aromas. The tortilla must be warm and flexible to hold the glossy, ink-black mixture.
- 1
In a pan, heat the olive oil. Add the sliced onion and minced garlic. Sauté without browning until the onion is translucent and tender.
- 2
Add the huitlacoche to the pan. Cook over medium heat while stirring. The fungus will release its moisture then reduce until it reaches a thick texture and intense black color.
- 3
Stir in the chopped chili and lime juice. Add the chopped epazote. Season with salt and pepper. The filling should be bound and coat the back of a spoon.
- 4
Heat the tortillas in a dry pan until flexible. Generously fill with the piping hot huitlacoche preparation.
Frequently asked questions
How do you get this dish right?
- Never wash fresh huitlacoche, simply wipe it so it doesn't soak up water.
- The filling is ready when it is deep black and the oil begins to slightly separate at the edges.
How long does this dish keep?
The filling keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water.
