Huitlacoche and Roasted Corn

Name: Huitlacoche and Roasted Corn
Yield: makes 8 tacos
Ingredients: 8 ounces portobello mushrooms; 2 tablespoons unsalted butter; 1 white onion, cut into 1/4-inch dice; 1 bay leaf; 3/4 teaspoon kosher salt; 6 cloves garlic, dry-roasted (page 158); 2 serrano chiles, dry-roasted (page 153), stemmed and minced; 1 cup frozen or canned huitlacoche (about 9 ounces), including any liquid rendered out in the package, coarsely chopped; 2 Roma tomatoes, blackened (page 164) and cut into 1/4-inch dice; 1/2 cup water; 1/2 teaspoon chipotle puree (page 153); 1 teaspoon finely chopped fresh hoja santa (page 159) or fresh tarragon; 1 teaspoon finely chopped fresh epazote (page 158); 1/4 cup dark beer; 1 cup dry-roasted fresh corn kernels (page 157); 8 (5 1/2-inch) soft yellow or white corn tortillas (page 13), for serving; Garnish: Grated smoked mozzarella

January 26, 2012

Huitlacoche is often referred to as “Mexican truffle” even though it is not related to truffles or mushrooms, but rather a fungus that grows naturally on corn in its wild state (spraying corn prevents the fungus). However, the flavor is pungent, earthy, and robust, all characteristics of true truffles. Highly prized in Mexico, fresh huitlacoche commands top prices when sold in the open markets there. Huitlacoche is almost impossible to find fresh in the United States. The federal government requires a special permit to grow it as a way to control infestation of the corn crop, as the spores are disseminated by air. It is usually available frozen and canned (see Sources, page 167). These tacos are hearty enough to be served by themselves, but also make a great side dish for a main course of beef.

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