5 recipes with hitlacoche

Good! They grab a paper and a pen because today I bring you a lot of super valuable data to cook recipes with huitlacoche . Maybe I could mark a before and after in their kitchens, if they know how to take advantage of it.

Today's ingredient is Huitlacoche. A natural fungus that has marked trend in the kitchen of many Latin American countries and other parts of the world . Today we bring him home lady, sir. To know him, familiarize himself and then begin to get all the benefit he deserves.

About the huitlacoche

This is a natural fungus that is born from the corn of the corn (Zea mays), particularly born in the corn grains. A magical event for those who discovered it, although the best is the taste it has, since it is similar to that of mushrooms.

• The fungus grows when corn grains are infected by a specific strain called Untilago Maydis .
• It shows that the fungus is developing when corn grains become yellow or purple and bulge. That bulge is a sign that what is known as "huitlacoche" is being formed.

They could also know him as " truffled corn " or " corn fungus ." This ingredient is very useful for some preparations and very common in Mexican cuisine, where it is considered a delicacy.

What are the typical dishes that can be prepared with Huitlacoche?

With this type of fungi, recipes such as cheese, tamales and sauces (watch this video of typical Mexico dishes!). Although their participation in kitchens may vary depending on the region and the different culinary traditions.

Some of the most common recipes are:

• Huitlacoche quesadillas: These are prepared with corn and cheese tortillas. The fungus enters the filling. Which is usually done with hitlacoche cooked and sometimes with cooked corn.
• Huitlacoche enchiladas: They are enchiladas of corn tortilla with a cooked huitlacoche filling and cheese, covered with a chili sauce and accompanied with cooked corn.
• Huitlacoche tamales: They are a variety of corn dough tamales stuffed with huitlacoche, corn, cheese and chili.
• Huitlacoche soup: It is a soup that is made with huitlacoche, corn, chili, onion, garlic and chicken or beef broth.
• Huitlacoche sauces: They are prepared with cooked huitlacoche, chili, onion and garlic, and are used to accompany different dishes.

They may notice that in general the most classic recipes with Huitlacoche are usually traditional dishes of Mexican cuisine. That are characterized by their strong and spicy flavors.

Some data and properties of Huitlacoche 

The fungus that we are going to cook today is a highly valued culinary ingredient in Mexican cuisine and in other regions of Latin America.

• Why? Because its cultivation is a bit difficult to achieve, since it only grows in corn and for this to pass, specific conditions for its development are required.

When it is achieved, the huitlacoche is a delicious ingredient, with a taste very similar to that of mushrooms and is super easy to incorporate into recipes. In Mexico, it is considered a delicacy and is used in a variety of dishes, such as quesadillas, tamales and sauces.

• In addition to being tasty and special, it is rich in proteins, vitamins and minerals , and is considered a food that has many other health benefits.

It has been used for many years in traditional medicine to treat several health problems.

Huitlacoche and its uses in the kitchen

So now that we know a little of all its unique benefits and characteristics, let's see how we could use it in our daily kitchen.

• As an extra ingredient: you can cook very easy in water or broth with onion, garlic and chili. Once cooked, it can be used to fill and decorate different dishes, also as an extra ingredient for sauces.
• Frito: You can cook in hot oil with onion, garlic and chili. When we prepare it, it can be used as an additional ingredient in preparations such as tacos, sauces or support for meats or fish.
• In conservation: First it is cooked with onion, garlic and Chile, then it is placed in sterilized bottles and is stored in the refrigerator or freezes. In this way we would have this delicious fungus for a long time at our disposal.

Attention here: remember that it is a fungus, I mean a perishable food, so we have to be careful when manipulating it and how it is preserved.

If you stay in a hermetic container and in the refrigerator, you can last between 2 and 3 days. Now, if it is frozen, it can last between 3 and 6 months. 

• It is important to mention that by defrosting it, it cannot be re -freezed and should be consumed immediately.

Always have their appearance and smell before consuming it. If you notice any strange smell or change it is better to discard it !!!

• Grilled: it cooks very well on a grill, you can add onions, garlic and chili to give it more color and use it quietly as an additional ingredient.
• Gratin: You could mix it with cheese and take it to the gratin in the oven. It is a very common way of preparing it for use as a garnish.

You can find many other forms and preparations, more elaborate and creative to use Huitlacoche, as in the kitchen of chefs and restaurants.

5 recipes with hitlacoche as an ingredient

#1 quesadillas

Yield: 12 corn tortillas

Ingredients:

• 1 tablespoon without salt
• 1/2 Chile Serrano Picado
• 4 garlic cloves
• 1 cup of corn grains
• 2 chopped onions
• 1 tomato cut into cubes
• 1 Poblano Chile
• 1 can of huitlacoche or 1 cup of the natural
• 3 cups of cheese for quesadilla
• Salt and pepper

Quesadillas with Huitlacoche, step by step:

1. Clean the huitlacoche, removing hair and dirt. 
2. Cook in a pot with a splash of water and the corn grain. Incorporate salt and cook for 15 minutes. Remove from heat and put a touch of olive oil. Reserve.
3. On the other hand, place a saucepan over medium heat for a minute. Add butter and when it has melted, add garlic and the Serrano Chile. Cook while removing for 1 minute.
4. After the time, add the onion, corn, cubes tomato, the poblass peppers and mix well. At that time also add the huitlacoche (if we choose can or but 1 cup of the preparation we already had reserved), salt and pepper to taste. Mix well, cook for 3 minutes. Turn off the fire and reserve.
5. Heat the tortillas in a large pan for 30 seconds on each side.
6. Add 2 tablespoons of cheese and 1 tablespoon of huitlacoche preparation to each tortilla. Fold the tortillas in half and cook until the cheese melts and the tortillas are a bit golden.

#2 Guisado Huitlacoche

Ingredients:

• 1 kilo of huitlacoche
• Salt and pepper
• 2 onions
• Epazote
• Olive oil
• Water c/n
• Corn grains

How to make Huitlacoche stew:

1. Clean the huitlacoche, remove your hair. Cook in a pot with a splash of water and the corn grains. Add the salt and let cook for 15 minutes.
2. Remove from heat and put a touch of olive oil. Reserve.
3. It is recommended to serve with green sauce and tortillas. It can also be consumed as garrison and quesadillas.

#3 Huitlacoche cream

Ingredients:

• Olive or corn oil splash
• 3 cups of Huitlacoche
• 60 grams of butter
• 1 chopped onion
• salt and pepper to taste
• 2 chopped garlic clove
• 1 Chile Serrano Picado
• 1 cup off
• 2 Epazote leaves
• 200 milliliters of evaporated milk
• 4 fried tortillas in strips
•  acid cream to taste

Huitlacoche cream step by step:

1. In a pot and heat a splash of oil and butter. Wait for 1 minute for the butter to melt and add the clean huitlacoche, add a pinch of salt and fry.
2. Remove the Huitlacoche from the pot. With the same fat that remained and in the same pot, sauté the onion and garlic, previously chopped. Also add the Serrano Chile finely chopped.
3. When the onion is transparent remove from the pot and blend together with the huitlacoche and evaporated milk. Liquefy for 5 minutes.

4. Then, return the mixture to the same pot. Add half a cup of the elate broken down and boil, then add the epazote leaves in bits, a little salt and pepper. Cook approximately 10 minutes.
5. Once the huitlacoche soup is ready, serve with tortilla in fried strips and a little acid cream. 

#4 Calabacines stuffed with Huitlacoche

Ingredients:

• 1 kilo of huitlacoche
• Salt and pepper
• 2 onions
• Epazote
• Olive oil
• Water c/n
• Corn grains
• 4 zucchini

How to make zucchini stuffed with huitlacoche:

1. Clean the zucchini and bake for 15 minutes. With a splash of olive above, salt and pepper.
2. Clean the huitlacoche, removing hair and dirt. Cook in a pot with a splash of water and the corn grain. Incorporate salt and cook for 15 minutes.
3. Remove from heat and season with a touch of olive oil. Reserve.
4. Fill the zucchini with the preparation of Huitlacoche and grate cheese above.
5. Gratin 15 min in the oven and serve.

#5 sauteed Huitlacoche with butter and eggs

Ingredients:

• ½ kilo of huitlacoche
• Salt and pepper
• 1 onions
• Epazote
• Olive oil
• Water c/n
• Corn grains
• 3 eggs
• 50 gr of butter

How to make huitlacoche with eggs:

1. Clean the zucchini and bake for 15 minutes. With a splash of olive above, salt and pepper.
2. Clean the huitlacoche, remove your hair. Cook in a pot with a splash of water, the epazote, and the corn grain. Add the salt and let it cook for 15 minutes.
3. Remove from heat. Reserve.
4. In a bowl break 2 eggs. Preheat a pan and remove them. Add the previous preparation.
5. Save 2 min.
6. Enjoy!