Tacos de Huitlacoche
Creamy corn fungus sautéed with onions, garlic, and epazote, served in warm tortillas. A beloved Mexican delicacy with an earthy, subtle flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1.5 cups Huitlacoche (fresh or frozen corn fungus), thawed if frozen
- ½ medium White onion
- 2 whole Garlic cloves
- 3 tablespoons Fresh epazote or cilantro leaves
- ¾ cup Corn kernels (fresh, frozen thawed, or canned drained)
- 1 whole Jalapeño pepper
- 4 whole Corn tortillas (6-inch diameter)
Instructions
- 1
Place the onion on a cutting board with the root end pointing away from you. Slice the onion lengthwise from root to tip into thin half-moons about 1/8 inch thick, so each piece is a curved strip of translucent onion.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—so they cook evenly and become creamy rather than staying chunky.
- 3
Hold the jalapeño with your fingertips, place it on the cutting board, and slice it crosswise into thin rings about 1/8 inch wide to spread the heat evenly throughout the filling.
- 4
Pour 2 tablespoons of olive oil into a 12-inch skillet and set the heat to medium. Wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 5
Add the sliced onion to the hot oil and stir with a wooden spoon once every 20 seconds for 3 minutes, until the onion becomes soft and translucent, no longer opaque and crunchy.
- 6
Add the minced garlic and jalapeño rings to the pan and stir constantly for 30 seconds until the mixture smells strongly fragrant and the garlic starts to turn light golden.
- 7
Pour in the huitlacoche and corn kernels, stir with the wooden spoon to combine, and cook over medium heat for 3 minutes, stirring once every 60 seconds, until the mixture is warm throughout.
- 8
Remove the skillet from the heat and stir in the fresh epazote (or cilantro), mixing gently for 5 seconds until distributed throughout.
- 9
Place each corn tortilla directly over a medium flame on a gas burner or in a dry skillet over medium heat for 10 seconds per side, until it is warm and slightly pliable with dark char spots.
- 10
Lay one warm tortilla on a plate and spoon about 3 tablespoons of the huitlacoche mixture down the center, keeping it in a thin line rather than spreading it edge to edge.
- 11
Fold the tortilla in half over the filling and slide it onto a serving plate, then repeat with the remaining tortillas and filling.
Tools you’ll need
- Cutting board
- Chef's knife
- 12-inch skillet
- Wooden spoon
- Measuring cups and spoons
- Gas burner or stovetop
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