Huitlacoche [wheet-lah-KOH-chay]
n. A corn fungus prized as a delicacy in Mexico and other parts of Latin America.
Also called cuitlacoche or corn smut, this fungus causes corn kernels to swell and turns them dark gray or black. The lowered yield and unappetizing appearance caused by the growth leads most American farmers to destroy and avoid it - but it's a central ingredient in some Latin American cooking, drawing comparisons to the smoky, earthy qualities of mushrooms. You can find it used as a meat or mushroom substitute in soups, stews, and tortilla fillings, and it's even been marketed as the Mexican truffle.
It looks intriguing, but challenging, in a slimy sort of way. Has anyone here ever cooked with huitlacoche?
I make Crepas de Huitlacoche -- first make a stack of crepes, then saute the huitlacoche with corn, onion, epazote (and I'm forgeting something here . . .) -- roll the crepes with filling, and cover with a sauce made from Chile Poblano and lots of mexican crema -- deliciosa!
I also make Sopa de Flor de Calabaza (soup of Squash blossom) with Cuitlacoche as one the main ingredients. To really wow them, serve in a baked pumpkin!
Frank, you're a rock star!
I love huitlacoche, but am rather a loyalist to the fresh stuff in Mexico.
'fraid of the stuff in the can
or rather, bummed when I've had it in restaurants in NYC
does huitlacoche ever turn up at the farmer's market?
that stuff in a quesadilla is serious good . . .
BTW, one can find fresh epazote growing in Central Park NYC and Prospect Park, Brooklyn...some took root under a chair in my backyard this summer...epazote is another one where dried doesn't touch the fresh stuff.
btw
Huitlacoche is not slimey
It's fungus!
Guido -- I read in the past the Balducci's stocked frozen cuitlacoche, but have never checked it out. Might be worth a try.
huitlacoche COULD turn up at the farmer's markets, in summer. It really does grow like crazy on corn plants--looks kind of like a moonscape. One could always ask around, offer to buy if the corn dude's have any growing around.
When I worked as a detasseler in Iowa it grew everywhere, and the farmer whose land we were on would always say "cooks up real nice in the skillet, with some butter."
and guido's right. It ain't slimey.
I cooked some that I found on corn I was shucking one time. It was hard to get past the visual, but I cooked it in butter like the Iowa farmer said and it was good. Quite mild tasting actually. And earthy. I think it's a good vehicle for other flavors. And no, not slimey.
NorCal diners can head down to Watsonville, where Jorge, the owner of the extremely funky restaurant Tepa-Sahuayo, offers up three or four different dishes that use huitlacoche. I don't know if it's on the menu any longer but he will made you a quesadilla with huitlacoche and corn on request. It looks absolutely vile but tastes delicious. I don't know where he gets his supply but it is definitely fresh.
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