Huitlacoche Enfrijoladas - Corn Truffle and Black Bean Tortillas

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READY IN: 4hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the filling: Heat the oil in a large skillet over medium high heat and cook the sliced onion, stirring often, until rich golden brown.
  • Add the garlic to the pan and cook for 2-3 minutes more.
  • Dice and add the carrots, and continue cooking, adding a touch of water or stock as need.
  • Add huitlacoche and mushrooms to the pan and cook for an additional five minutes or until mixture is relatively dry.
  • For the sauce: Place the beans in a medium sauce pan with the oil, garlic, epazote and enough water to triple the depth of the beans.
  • Simmer over medium heat until the beans are completely tender.
  • Season generously with salt and set aside to cool at least half an hour.
  • Blend the cooked beans and their cooking liquid with the chipotles and strain into a medium sauce pan.
  • Add more liquid while blending as necessary.
  • Slowly reheat the sauce as it will stick, and season with salt if needed.
  • To assemble: Heat both the filling and the sauce.
  • Roll approximately two heaping tablespoons of the filling into each tortilla and place on plates to serve.
  • Coat the tortillas completely in the black bean sauce from end to end.
  • Garnish the dish with a drizzling of the sour cream, a sprinkling of the cheese, and finish with radish slices.
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