Huitlacoche, a fungus that grows on corn, is considered a delicacy in Mexico and is typically used as a filling for quesadillas, soups and tacos. Its earthy, mushroom-like flavor paired with the spicy heat of poblano chiles makes it a deliciously rich filling for corn or flour tortillas.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients
Makes 4 servings
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2 Fresh Poblano Chiles
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2 Tablespoons Vegetable Oil
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1 Medium White Onion, finely chopped
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4 Cloves Garlic, minced
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1 Medium Tomato, diced
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2 Cups Huitlacoche, packed, roughly chopped
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3 Cups Fresh Cilantro, chopped
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12 Corn Tortillas
Directions
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Preheat broiler. Place chiles on foil-lined baking sheet and place in oven below broiler. Turn chiles occasionally until blackened all over. Remove from oven, cover with clean kitchen towel and let stand 5 minutes.
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Once cool enough to handle, peel chiles, discarding stem and seeds. Cut into small dice.
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Heat oil in medium skillet over medium heat. Add onion, and cook, stirring, until lightly browned, about 8 minutes. Add garlic and cook 2 minutes more.
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Add tomatoes to pan, and increase heat to medium-high. Cook until juices have reduced, about 4 minutes.
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Add diced poblano chiles and huitlacoche. Bring to a simmer, stirring, until mixture is rather thick. Season to taste with salt. Add chopped cilantro.
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Serve with warm corn tortillas to make tacos.