HUITLACOCHE - MEXICAN CORN TRUFFLE
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Prepared this way, huitlacoche can be used in crepes, tacos and quesadillas. Cooking time is approximate.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan.
- Add the onion and garlic and fry gently until translucent - about 3 minutes.
- Add the poblano strips and fry for an additional minute.
- Add the huitlacoche 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 huitlacoche is too 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 liquid over higher heat.
Nutrition Facts : Calories 450, Fat 41.2, SaturatedFat 5.3, Sodium 14.2, Carbohydrate 21, Fiber 3.1, Sugar 10.1, Protein 4.2
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