Huitlacoche
Corn truffle simmered with onion, garlic, and epazote until it turns jet-black, inky, and deeply savory — earth and sweet corn in the same bite. Fresh huitlacoche is best, but the canned kind makes a faithful home version.
- Time
- 30 min
- Heat
- Yield
- 8 tacos
- Region
- Central Mexico
Ingredients
Filling
To build
Method
Cook the onion and garlic in oil over medium heat until soft and translucent.
Add the huitlacoche and corn with a pinch of salt and stir to coat everything in the fat.
Simmer uncovered, stirring now and then, until the huitlacoche darkens to black and thickens into a glossy, jammy filling.
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Stir in the epazote for the last minute of cooking and adjust the salt.
Warm the tortillas on a comal and lay a little queso Oaxaca on each so it starts to melt.
Spoon the inky huitlacoche over the cheese, add a thread of crema, and fold.
Build the plate
