Huitlacoche - Mexican Corn Truffle

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 tablespoons vegetable oil
• 2 tablespoons onions, peeled and minced
• 2 small garlic cloves, peeled and minced
• 4 poblano chiles, seeded and cut into strips
• 1 1/2 lbs huitlacoche (about 6 cups)
• sea salt, to taste
• 2 tablespoons roughly chopped epazote leaves

Recipe

• 1 heat the oil in a frying pan.
• 2 add the onion and garlic and fry gently until translucent - about 3 minutes.
• 3 add the poblano strips and fry for an additional minute.
• 4 add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
• 5 the fungus should be tender, retaining some moisture, but not soft and mushy.
• 6 stir in the epazote and cook uncovered for another 2 minutes.
• 7 note: if the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.