Huitlacoche (corn mushrooms) cooked with onion, garlic, tomato, epazote and cilantro. It makes a great vegetarian taco filling. Makes enough for 6-8small tacos or street tacos. Scale as needed.
115can whole peeled tomatoes or 1 lb fresh tomatoes
1small5 oz white onion, diced ¼ inch
1large clove garlic finely chopped or grated
1HandfulCilantro 2 Tablespoons chopped
3-4leavesfresh epazotetorn, optional
Kosher salt and fresh ground black pepper
2tablespoonslard or cooking oil
1small jalapenohalved, seeded and cut into thin slices
For serving as tacos
Grated queso chihuahuaor your favorite Mexican cheese, such as queso fresco
Your favorite salsa
Warm corn tortillas
Instructions
Using canned tomatoes
Remove the tomatoes from the can, reserving the juice. Holding the tomatoes over a bowl in the sink, squeeze out the seeds, reserving the tomatoes. Discard the seeds. Chop the tomatoes roughly, combine back with the juice, and reserve.
Using fresh tomatoes
Cut the tomatoes into ½ inch slices, then into cubes and reserve.
Preheat the oven to 350.
In a large stainless steel saute pan, cook the garlic in the oil until light golden and aromatic. Add the onion to the pan and cook for a minute or two, then add the huitlacoche and a pinch of salt, cook, stirring occasionally for 4-5 minutes, or until the huitlacoche has started to release some juice.
Continue cooking the huitlacoche until the pan is nearly dry. Add the tomatoes and their juice, then cook, uncovered, until the pan seems nearly dry.
Transfer the pan to the oven and bake, uncovered, for 10-15 minutes, stirring once during the process, until you have a thick mushroom, tomato and onion pulp.
Stir in the cilantro and epazote, if using. Double check the seasoning for salt and adjust as needed, then allow to cool for a minute or two, and serve with warm corn tortillas, cheese and salsa, or your favorite condiments.
Notes
You can improvise and add a few different things to the mushrooms depending on how much huitlacoche you have. Adding 8 oz chorizo sausage, browned in the pan before the huitlacoche makes a great meat and mushroom version.