Huitlacoche and Roasted Corn
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.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
Remove the mushroom stems, chop them, and reserve. If any of the mushrooms are large, scrape off the gills with a knife and reserve. Cut the caps into 1/4-inch dice and reserve.
Step 2
In a large, heavy skillet, melt the butter over medium-high heat and sauté the onion and bay leaf until the onion begins to caramelize, 6 to 8 minutes. Add the diced mushroom caps, chopped stems, any reserved gills, and salt and sauté until the mushrooms get soft and begin to brown, about 8 minutes. You may need to add more butter once the mushrooms have begun to cook as they have a tendency to absorb all the butter from the pan. Discard the bay leaf. Add the beer and cook until the liquid is reduced, about 2 minutes.
Step 3
Stir in the garlic, serrano chiles, huitlacoche, huitlacoche liquid, tomatoes, water, chipotle puree, hoja santa, and epazote. Decrease the heat to medium-low and cook until the mixture begins to dry out, but still look slightly moist (like sandwich relish), 15 to 20 minutes. Add the beer and let it reduce for about 5 minutes; stir in the corn.
Step 4
Remove from the heat and serve immediately or keep warm in the pan until ready to serve. To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and cheese. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and cheese, and eat right away.
