Huitlacoche [wee-tlah-KOH-cheh]
Mexican Corn Truffle
Huitlacoche (also spelled
cuitlacoche) is a fungus which grows naturally on ears of corn (Ustilago maydis).
The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky
fungus is used to flavor quesadillas, tamales, soups and other specialty dishes.
Corn Fungus Tamales: Tamales de Huitlacoche
Recipe by Aaron Sanchez
I
N G R E D I E N T S
1 cup instant corn flour (masa harina)
3/4 cup warm water
1/2 cup vegetable shortening
1/2 cup chicken stock
2 cans huitlacoche or 2 cups of fresh (Mexican truffle from the fungus of ears of corn)
1/2 cup roughly chopped cilantro
1 (1-pound) package corn husks
1/2 cup cotija or queso anejo
I N
S T R U C T I O N S
For the tamales, moisten the instant corn flour with the warm water, and set aside. Beat
shortening in mixer until creamy and fluffy. Fold in the corn flour and the chicken stock.
Mix well and set aside. In a blender puree
huitlacoche and cilantro with a little water until smooth. Add this mixture to the dough
and fold in well. Season with salt and pepper. Have cornhusks already soaking in water.
To assemble the tamales, open the corn husks and
place 1 spoonful of dough in the center of the cornhusk. Fold over the sides of the husk
and secure with a piece of string. Repeat the process until all the dough is finished. In
a double boiler with a steamer insert, steam the tamales for 40 to 45 minutes.
Remove tamales from the steamer and allow them to
sit for 5 minutes. Then open them and serve them with a sprinkle of cheese.
Where To Buy
Huitlacoche is available in
our online Gourmetsleuth store in 210 gram cans.
If you'd like to purchase in larger quantites, please email us.
If You Find it Fresh
If you live in an area with a
large corn crop, or if you have a garden you may find fresh huitlacoche. Here are some
preparation instructions.
Preparation
Carefully pull the husks away from the ear of corn and remove them. Pull away the
corn silks and discard. Use a sharp knife and cut the corn kernels from the cob
slicking close to the cob as possible keeping your knife parallel to the cob. Remove
any additional corn silks that still adhere to the huitlacoche. Roughly chop the
huitlacoche (there will be bits of corn adhered to the product).
The huitlacoche can be prepared (cooked) with garlic and chiles and used in crepes,
quesadillas, or tacos. Or the product can be used "fresh" in soups
or stews. |
