Name: Mushroom and Huitlacoche Tacos
Yield: 16 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); 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; 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); Montepulciano

Mushroom and Huitlacoche Tacos

Shiitake and cremini mushrooms sautéed with huitlacoche (corn truffle) garlic and chile de arbol with fresh epazote.

Servings

16tacos

Servings

16tacos

Ingredients

166-inch corn tortillas
2tbsps butter or olive oil
2cups queso fresco, crumbled
1/4cup epazote (or cilantro), fresh and chopped

MUSHROOM HUITLACOCHE

1/4cup olive oil
4tbsps butter
4cups shiitake mushrooms, stems removed and sliced
4cups cremini mushrooms, stems removed and sliced
1cup huitlacoche, frozen is best but canned can be used instead
2cups yellow onions, diced
2tbsps garlic, chopped
1tbsp chile de arbol, coarsely ground
1tbsp kosher salt

SERRANO CHILE SALSA

1lb tomatillos, peeled and washed
1medium sized onion, peeled and quartered
6cloves garlic
2 to 6 serrano chiles, depending on your spice preference
1/2cup white vinegar
1tsp Mexican oregano
2tbsps kosher salt
2cups 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.