Recipe by Jubal Harshaw
Huitlacoche is a Mexican dish. North of the border, people consider "corn smut" (the invasive fungus that turns corn into this) as ruining the crop. I heard about it and thought "ew" but then I decided to try a huitlacoche quesadillas at a local cafe at Polk and Washington here in San Francisco. This instantly made me want to find my own way to cook it so it wouldn't be so expensive. This is a recipe for it. I will post more. You can find canned huitlacoche at any hispanic grocery. If you like mushrooms, you'll love this.
- 3 tablespoons safflower oil
- 2 tablespoons white onions, finely chopped
- 2 small garlic cloves, peeled and finely chopped
- 4 poblano chiles
- 1 1⁄2 lbs cuitlacoche (about 6 cups)
- 1 dash sea salt, to taste
- 2 tablespoons epazote leaves, roughly chopped
Directions See How It's Made
- Heat the oil in a frying pan.
- Add the onion and garlic and fry gently until translucent - about 3 minutes.
- Add the chile strips and fry for 1 minute more.
- Add the cuitlacoche 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 cuitlacoche is rather 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 over higher heat.