Hongos Huitlacoche Tacos

Print Recipe
 Mushroom and Huitlacoche Tacos
Shiitake and cremini mushrooms sautéed with huitlacoche (corn truffle) garlic and chile de arbol with fresh epazote.
Servings
tacos
Servings
tacos
Ingredients
16 6-inch corn tortillas
2 tbsps butter or olive oil
2 cups queso fresco, crumbled
1/4 cup epazote (or cilantro), fresh and chopped
MUSHROOM HUITLACOCHE
1/4 cup olive oil
4 tbsps butter
4 cups shiitake mushrooms, stems removed and sliced
4 cups cremini mushrooms, stems removed and sliced
1 cup huitlacoche, frozen is best but canned can be used instead
2 cups yellow onions, diced
2 tbsps garlic, chopped
1 tbsp chile de arbol, coarsely ground
1 tbsp kosher salt
SERRANO CHILE SALSA
1 lb tomatillos, peeled and washed
1 medium sized onion, peeled and quartered
6 cloves garlic
2 to 6 serrano chiles, depending on your spice preference
1/2 cup white vinegar
1 tsp Mexican oregano
2 tbsps kosher salt
2 cups cilantro, washed and roughly chopped
Wine Pairing
Montepulciano
Instructions
SERRANO CHILE SALSA
PLACE all salsa ingredients - except the cilantro - into a large sauce pot, add water to cover and bring to a simmer.
COOK the ingredients until soft, about 8 to 10 minutes. Let cool.
REMOVE all ingredients, using a slotted spoon, to the pitcher of an electric blender, add cilantro and puree until smooth. Add a small amount of the cooking liquid to adjust the consistency. Reserve.
MUSHROOM HUITLACOCHE
HEAT a large cast iron skillet or sauté pan over medium high heat cook mushrooms in batches using a tablespoon of olive and butter for each batch. Cook mushrooms until lightly browned and remove from pan and reserve.
ADD remaining oil and butter to the skillet and sauté onions until lightly browned, add garlic and chile, continue to sauté for 3 more minutes stirring frequently. Add the mushrooms back to the mixture, fold in huitlacoche and season to taste with kosher salt. Reserve.
TO FINISH
HEAT a large cast iron skillet or sauté pan over medium high heat, add butter or oil and sauté the mushroom mix until lightly brown.
HEAT each tortilla on both sides then place 2 ounces of mushroom mix in the center of each tortilla, drizzle with Serrano salsa, crumble queso fresco over the top and finish with a small amount of epazote or cilantro. Enjoy.
Ingredients
16 6-inch corn tortillas
2 tbsps butter or olive oil
2 cups queso fresco, crumbled
1/4 cup epazote (or cilantro), fresh and chopped
MUSHROOM HUITLACOCHE
1/4 cup olive oil
4 tbsps butter
4 cups shiitake mushrooms, stems removed and sliced
4 cups cremini mushrooms, stems removed and sliced
1 cup huitlacoche, frozen is best but canned can be used instead
2 cups yellow onions, diced
2 tbsps garlic, chopped
1 tbsp chile de arbol, coarsely ground
1 tbsp kosher salt
SERRANO CHILE SALSA
1 lb tomatillos, peeled and washed
1 medium sized onion, peeled and quartered
6 cloves garlic
2 to 6 serrano chiles, depending on your spice preference
1/2 cup white vinegar
1 tsp Mexican oregano
2 tbsps kosher salt
2 cups cilantro, washed and roughly chopped
Wine Pairing
Montepulciano
Instructions
SERRANO CHILE SALSA
PLACE all salsa ingredients - except the cilantro - into a large sauce pot, add water to cover and bring to a simmer.
COOK the ingredients until soft, about 8 to 10 minutes. Let cool.
REMOVE all ingredients, using a slotted spoon, to the pitcher of an electric blender, add cilantro and puree until smooth. Add a small amount of the cooking liquid to adjust the consistency. Reserve.
MUSHROOM HUITLACOCHE
HEAT a large cast iron skillet or sauté pan over medium high heat cook mushrooms in batches using a tablespoon of olive and butter for each batch. Cook mushrooms until lightly browned and remove from pan and reserve.
ADD remaining oil and butter to the skillet and sauté onions until lightly browned, add garlic and chile, continue to sauté for 3 more minutes stirring frequently. Add the mushrooms back to the mixture, fold in huitlacoche and season to taste with kosher salt. Reserve.
TO FINISH
HEAT a large cast iron skillet or sauté pan over medium high heat, add butter or oil and sauté the mushroom mix until lightly brown.
HEAT each tortilla on both sides then place 2 ounces of mushroom mix in the center of each tortilla, drizzle with Serrano salsa, crumble queso fresco over the top and finish with a small amount of epazote or cilantro. Enjoy.

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