Huitlacoche, also known as Mexican corn truffle, grows naturally on ears of corn. The people of Mexico and the American Hopi Indians consider it a delicacy and use huitlacoche as a savory addition to tamales, soups and other dishes.
Similar to regular mushrooms in taste and texture, huitlacoche has an earthy, somewhat smoky flavor. Ours is grown in the U.S. and shipped to you frozen. To serve, par boil it for 10 minutes and then saute in butter until crisp. It will add a rich, pungent flavor and inky color to stews and makes a great high protein vegetarian filling for crepes and quesadillas.
Makes 10 to 12 tamales
1 cup corn flour
2 cups huitlacoche
3/4 cup warm water
1/2 cup unsalted margarine
1/2 cup chicken broth
1/2 cup chopped cilantro
Corn husks, washed and moistened in warm water
1/2 cup queso fresco, shredded
Salt and pepper to taste
Moisten the corn flour with the warm water and set aside.
Mix the cilantro with the huitlacoche and put them in a blender. Blend until creamy.
Beat margarine for 5 minutes or until creamy and fluffy. Pour it over the flour and add the chicken broth. Stir all together. Add the huitlacoche mix to the flour mixture and season to taste. Mix all well to obtain a creamy yet firm consistency.
Assemble the tamales by adding 1 tablespoon of the mixture to the center of each cornhusk. Pour queso fresco on top. Carefully, fold over the husk and secure with a piece of string. Steam the tamales for 40 to 45 minutes. Serve warm.
Huitlacoche “Tlacollos” (Corn Truffle Turnovers)
1 pound huitlacoche, washed and diced in cubes
1 large onion, diced
2 tomatoes, diced
2 tablespoons olive oil
Salt and pepper to taste
8 empanadas discos (or canned French bread dough)
Vegetable oil for frying
Queso fresco (fresh cheese)
Wash the huitlacoche and pat dry with paper towel.
Heat the olive oil in a skillet on medium heat. Add the onions and cook for 3 or 4 minutes. Add the huitlacoche and let cook slowly. The huitlacoche will begin to blacken as it cooks. When huitlacoche is completely black, add the tomatoes and the chiles and mix well. Lower the heat and let it cook slowly for 20 minutes or until most of the liquid has evaporated.
Form turnovers with the discos or dough by filling each one of them with one tablespoon of the huitlacoche mix. Seal the patties by pressing the sides firmly with a fork, forming large leaf shape rolls.
Fry the “tlacollos” in vegetable oil until golden brown.
Top with shredded fresh cheese, onions and jalapenos chiles to taste.