Huitlacoche Tacos

A dark, creamy filling with earthy and corn-like aromas. The tortilla must be warm and flexible to hold the glossy, ink-black mixture.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 408
• Protein: 7 g
• Carbs: 63 g
• Fat: 13 g

Ingredients

• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 piece Hot chili pepper ( seeded and chopped )
• 1 tbsp Lime juice
• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Huitlacoche (fresh or canned) ( fresh or canned, drained )
• 1 tbsp Epazote ( finely chopped )

Instructions

1. Sauté aromatics

   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. Cooking the huitlacoche

   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. Final seasoning

   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. Assembling tacos

   Heat the tortillas in a dry pan until flexible. Generously fill with the piping hot huitlacoche preparation.

Chef's tips

• 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.

Storage

The filling keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water.