The corn fungus with the crazy difficult-to-pronounce
gringos, is one of my favorite things to eat when the
rainy season arrives. It has become more popular over
the years I hear and has arrived to the status of
‘gourmet’ where it used to merely be a food
of the people. Now you can’t enter a high-end mexican
restaurant anywhere in the world without encountering
a dish featuring huitlacoche on the menu. It’s incredibly
easy to cook and it has a dramatic anise flavored back
ink which is heaven when eaten with fresh crema and
cheese. The recipe i’ve cooked here took no more than
about 10 min to prepare.
I took about 1/2 kilo of fresh huitlacoche (the fresher the
better, buy it sold directly off the corn husk if possible).
Gently rinse with water and pick over for any too mushy
pieces and corn silk. Throw some olive oil in to a large
pan with minced garlic and onion, cook until soft and
fragrant, add chiles, any kind will do, i used these little
red and orange chile serranos for their color, but the
flavor of the large green chile poblano is also excellent
and not too spicy. After the mix is well seasoned add
the huitlacoche and cook for about 10 min on low heat,
covered, then just when the fungus looks to be ready add
in some lightly chopped epazote leaves.Add salt to taste
and serve with quesadillias filled with queso oaxaca.
The mixture freezes well for a few months.
Huitlacoche also makes an incredible filling for
homemade pasta raviolli. Sage, heavy cream, parmesan
cheese, spicy red pepper or chiles are all you really need
for an excellent tasting dish you’ll not soon forget.