Ready to dive into the rich, earthy flavors of huitlacoche? Often referred to as ‘Mexican truffle,’ this culinary delicacy transforms ordinary dishes into extraordinary meals. Whether you’re a seasoned huitlacoche enthusiast or curious to try it for the first time, our roundup of 20 delicious recipes will inspire your next kitchen adventure. From savory quesadillas to creamy soups, discover how this unique ingredient can elevate your cooking. Let’s get started!
Huitlacoche Quesadillas with Oaxaca Cheese
Kick your taste buds on a joyride with these Huitlacoche Quesadillas, where the so-called ‘corn smut’ transforms into a gourmet delight, hugged by the stretchy embrace of Oaxaca cheese. It’s a fiesta in your mouth, and everyone’s invited!
Ingredients
- For the filling:
- 1 cup huitlacoche, fresh or canned
- 1 tbsp olive oil
- 1/2 cup white onion, finely chopped
- 1 garlic clove, minced
- Salt to taste
- For assembling:
- 4 large flour tortillas
- 2 cups Oaxaca cheese, shredded
- 1 tbsp butter
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Add the huitlacoche to the skillet, stirring occasionally, and cook for 5 minutes. Season with salt to taste. Remove from heat and set aside.
- Place a tortilla on a clean surface. Sprinkle 1/2 cup of Oaxaca cheese on one half of the tortilla, then spread 1/4 of the huitlacoche mixture over the cheese. Fold the tortilla in half, pressing gently.
- Melt 1/4 tbsp of butter in a clean skillet over medium heat. Cook the quesadilla for 2-3 minutes on each side, or until golden brown and the cheese has melted.
- Repeat the process with the remaining tortillas, cheese, and huitlacoche mixture.
- Tip: For an extra crispy exterior, brush the outside of the quesadilla with butter before cooking.
- Tip: Let the quesadilla sit for a minute after cooking to allow the cheese to set slightly, making it easier to cut.
- Tip: Serve with a side of salsa verde or crema for dipping to add a bright contrast to the earthy huitlacoche.
Just when you thought quesadillas couldn’t get any better, these Huitlacoche Quesadillas with Oaxaca Cheese come along, offering a texture that’s crispy on the outside and gooey in the middle, with a flavor that’s earthy, cheesy, and utterly irresistible. Try serving them with a sprinkle of fresh cilantro and a squeeze of lime for an extra zing!
Creamy Huitlacoche Soup with Fresh Cilantro
Unbelievably delicious and slightly mysterious, this creamy huitlacoche soup is like the dark horse of the culinary world—unexpected but utterly winning. With fresh cilantro adding a pop of color and freshness, it’s a bowl of comfort that’s as intriguing as it is comforting.
Ingredients
- For the soup base:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup huitlacoche, cleaned and chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- For garnishing:
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled queso fresco
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t rush this step—the sweetness of the onion is key to the soup’s depth of flavor.
- Stir in the huitlacoche and cook for another 3 minutes, allowing its unique flavor to meld with the onions and garlic.
- Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes. Tip: A gentle simmer ensures the flavors develop without reducing the liquid too much.
- Blend the soup until smooth using an immersion blender or in batches in a countertop blender. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
- Return the soup to the pot, stir in the heavy cream, and heat through without boiling, about 2 minutes. Season with salt to taste.
- Ladle the soup into bowls, garnishing generously with fresh cilantro and crumbled queso fresco.
Now, this soup boasts a velvety texture that’s rich yet not heavy, with the huitlacoche offering an earthy depth that’s beautifully balanced by the bright cilantro. Serve it with a side of warm, crusty bread for dipping, and watch as it becomes the star of the table.
Huitlacoche Tamales with Corn Husks
Get ready to dive into the world of huitlacoche tamales, where this corn fungus isn’t just edible—it’s downright delicious. These tamales are a bold twist on tradition, wrapped in corn husks for that authentic touch.
Ingredients
- For the masa: 2 cups masa harina, 1 cup lard, 1 tsp baking powder, 1 tsp salt, 1.5 cups chicken broth
- For the filling: 2 cups huitlacoche, 1/2 cup chopped onion, 2 cloves minced garlic, 1 tbsp olive oil, salt to taste
- For wrapping: 20 dried corn husks, soaked in warm water for 30 minutes
Instructions
- In a large bowl, beat the lard until fluffy, about 3 minutes. Tip: The fluffier the lard, the lighter your masa will be.
- Gradually add the masa harina, baking powder, and salt to the lard, alternating with chicken broth, until a soft dough forms. Tip: The dough should stick slightly to your fingers but not be too wet.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
- Add huitlacoche to the skillet, cooking for another 5 minutes. Season with salt. Tip: Huitlacoche has a unique, earthy flavor, so don’t overpower it with too many spices.
- Drain corn husks and pat dry. Spread a thin layer of masa on each husk, leaving a border. Spoon huitlacoche filling onto the masa.
- Fold the husks to enclose the filling, then tie with strips of husk or kitchen string.
- Steam tamales in a steamer basket over boiling water for 60 minutes, or until the masa pulls away from the husk easily.
Perfectly steamed, these tamales unveil a rich, umami-packed filling encased in a tender, fluffy masa. Serve them with a dollop of crema and a sprinkle of queso fresco for a dish that’s as visually stunning as it is delicious.
Huitlacoche and Mushroom Tacos
Who knew that a fungus could steal the spotlight in your taco night? Huitlacoche, often dubbed the ‘Mexican truffle,’ teams up with mushrooms in these tacos to create a dish that’s as intriguing as its name is hard to pronounce. Get ready to dazzle your taste buds with these earthy, umami-packed delights that’ll make you forget all about plain old beef tacos.
Ingredients
- For the filling:
- 1 tbsp olive oil
- 1 cup huitlacoche, drained
- 1 cup mushrooms, sliced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For serving:
- 8 corn tortillas
- 1/2 cup queso fresco, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add 1/2 diced onion to the skillet and sauté until translucent, about 3 minutes, stirring occasionally.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 cup sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Mix in 1 cup drained huitlacoche, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
- Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- Divide the huitlacoche and mushroom mixture evenly among the tortillas.
- Top each taco with crumbled queso fresco, chopped cilantro, and a squeeze of lime juice.
Delight in the creamy texture of huitlacoche paired with the meaty bite of mushrooms, all hugged by a warm tortilla. Serve these tacos with an extra lime wedge on the side for those who love a zesty kick, and watch as they become the star of your next meal.
Grilled Huitlacoche and Poblano Pepper Pizza
Craving something outrageously unique for your next pizza night? Dive into the bold flavors of our Grilled Huitlacoche and Poblano Pepper Pizza, where gourmet meets grill in a fiesta of flavors that’ll make your taste buds do the tango.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 1/2 cup warm water (110°F)
- 2 tbsp olive oil
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- For the toppings:
- 1 cup huitlacoche, drained
- 2 poblano peppers, sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled queso fresco
- 2 tbsp chopped cilantro
Instructions
- In a large bowl, combine flour, salt, sugar, and yeast. Gradually add warm water and olive oil, mixing until a dough forms. Knead for 5 minutes until smooth. Tip: The dough should be slightly sticky but not wet.
- Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.
- Roll out the dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
- Grill the dough for 2-3 minutes on each side, until grill marks appear and the crust is firm.
- Spread tomato sauce over the crust, then sprinkle with garlic powder and oregano.
- Top with huitlacoche, poblano peppers, mozzarella, and queso fresco.
- Return the pizza to the grill, cover, and cook for 5-7 minutes, or until the cheese is melted and bubbly. Tip: Keep an eye on it to prevent burning.
- Garnish with chopped cilantro before serving.
Ready to wow your guests? This pizza boasts a smoky, earthy flavor from the huitlacoche, balanced by the mild heat of poblano peppers, all atop a perfectly charred crust. Serve it with a side of avocado crema for an extra creamy contrast.
Huitlacoche Stuffed Poblano Peppers
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Ingredients
- For the stuffing:
- 1 cup huitlacoche
- 1/2 cup queso fresco, crumbled
- 1/4 cup white onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt to taste
- For the peppers:
- 4 large poblano peppers
- 1 tbsp olive oil
- For the sauce:
- 2 cups tomato sauce
- 1/4 cup heavy cream
- 1 tsp ground cumin
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for the peppers.
- Heat 1 tbsp olive oil in a skillet over medium heat, then sauté the onion and garlic until translucent, about 3 minutes.
- Add the huitlacoche to the skillet, cooking for another 5 minutes until it’s nicely softened. Season with salt to taste.
- Remove the skillet from heat and stir in the crumbled queso fresco, mixing gently to combine.
- Carefully cut a slit down the side of each poblano pepper and remove the seeds, keeping the stem intact for presentation.
- Stuff each pepper with the huitlacoche mixture, then place them in a baking dish.
- Drizzle the stuffed peppers with 1 tbsp olive oil and bake for 20 minutes, or until the peppers are tender.
- While the peppers bake, combine the tomato sauce, heavy cream, and ground cumin in a small saucepan over low heat, stirring until warm and well mixed.
- Once the peppers are done, serve them drizzled with the creamy tomato sauce.
Kitchen magic turns these humble ingredients into a dish that’s bursting with earthy, cheesy goodness. The poblano peppers offer a mild heat that’s perfectly balanced by the creamy sauce, making every bite a delightful surprise. Try serving them atop a bed of cilantro lime rice for an extra pop of color and flavor!
Huitlacoche Cornbread with Jalapeños
So, you think you’ve tasted all the cornbread variations out there? Brace yourself for a twist that’s as intriguing as its name—huitlacoche cornbread with jalapeños. This isn’t your grandma’s cornbread; it’s a bold, flavorful adventure that’ll have your taste buds dancing with joy.
Ingredients
- For the batter:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- For the mix-ins:
- 1 cup huitlacoche, drained and chopped
- 2 jalapeños, seeded and diced
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. This ensures your cornbread doesn’t stick and comes out perfectly golden.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Combining these dry ingredients first ensures an even distribution of flavors.
- In another bowl, beat the milk, vegetable oil, and egg until well blended. Adding the wet ingredients separately prevents overmixing, which can lead to tough cornbread.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; they’ll disappear during baking.
- Gently fold in the huitlacoche, jalapeños, and cheddar cheese. This step is where the magic happens, so don’t rush it.
- Pour the batter into the prepared pan and smooth the top with a spatula. For an extra cheesy crust, sprinkle a little more cheddar on top before baking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly crispy, and the top golden brown.
Let this cornbread cool for a few minutes before slicing—patience rewards you with the perfect texture. The huitlacoche adds an earthy depth, while the jalapeños bring a spicy kick that’s balanced by the creamy cheese. Serve it warm with a dollop of honey butter for a sweet and savory experience that’s downright addictive.
Huitlacoche and Chicken Enchiladas
Alright, buckle up, foodies! We’re diving fork-first into a dish that’s as fun to say as it is to eat—Huitlacoche and Chicken Enchiladas. Imagine the earthy, umami-packed punch of huitlacoche (aka corn smut, but let’s keep it classy) cozying up with tender chicken, all wrapped in a warm tortilla hug and smothered in sauce. It’s like a fiesta in your mouth, and everyone’s invited.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1 cup huitlacoche, drained
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt to taste
- For the sauce:
- 2 cups tomato sauce
- 1/2 cup chicken broth
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- For assembly:
- 8 corn tortillas
- 1 cup shredded cheese (like Monterey Jack)
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
- Stir in the huitlacoche, chicken, cumin, and salt. Cook for 5 minutes, then remove from heat.
- In a saucepan, combine tomato sauce, chicken broth, chili powder, and smoked paprika. Simmer for 10 minutes.
- Preheat your oven to 350°F (175°C).
- Dip each tortilla in the sauce, then fill with the chicken mixture. Roll and place seam-side down in a baking dish.
- Pour remaining sauce over the enchiladas and sprinkle with cheese.
- Bake for 20 minutes, or until the cheese is bubbly and golden.
- Garnish with cilantro before serving.
Just when you thought enchiladas couldn’t get any better, this dish comes along with its rich, earthy flavors and gooey cheese pull. Serve it up with a side of disbelief at how something so delicious was hiding in your kitchen all along.
Huitlacoche Risotto with Parmesan Cheese
Dive into the world of gourmet with a twist! Our Huitlacoche Risotto with Parmesan Cheese is like the superhero of comfort food—unexpectedly delightful and packed with umami that’ll make your taste buds do a happy dance.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth, kept warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup huitlacoche, chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt to taste
Instructions
- Heat the olive oil and 1 tbsp butter in a large pan over medium heat until the butter melts.
- Add the chopped onion and garlic, sautéing until translucent, about 3 minutes.
- Stir in the Arborio rice, toasting it lightly until the edges become translucent, about 2 minutes.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed.
- Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- When the rice is al dente and creamy, fold in the huitlacoche and cook for an additional 2 minutes.
- Remove from heat, stir in the remaining butter and Parmesan cheese until melted and well combined. Season with salt if needed.
- Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.
Unbelievable but true, this risotto boasts a velvety texture with earthy, cheesy notes that are simply irresistible. Serve it in a hollowed-out pumpkin for an autumnal twist that’s as Instagram-worthy as it is delicious.
Huitlacoche Empanadas with Chipotle Sauce
Mmm, get ready to dive into a dish that’s as fun to say as it is to eat—huitlacoche empanadas with chipotle sauce! This Mexican delicacy turns the ‘corn smut’ into a gourmet filling, wrapped in a crispy crust and dunked in a smoky, spicy sauce that’ll have you reaching for seconds before you’ve even finished your first.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- For the filling:
- 1 tbsp olive oil
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 cup huitlacoche
- Salt to taste
- For the chipotle sauce:
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce
- 1 tbsp lime juice
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour and salt for the dough. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough, or it’ll become tough.
- Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
- While the dough chills, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
- Add huitlacoche to the skillet, cooking for another 5 minutes. Season with salt, then remove from heat and let cool.
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
- Place a spoonful of the huitlacoche filling in the center of each circle. Fold over to create a half-moon shape, crimping the edges with a fork to seal.
- Bake on the prepared baking sheet for 20-25 minutes, or until golden brown. Tip: For extra crispiness, brush the empanadas with an egg wash before baking.
- For the sauce, blend sour cream, chipotle peppers, and lime juice until smooth. Tip: Adjust the number of chipotle peppers based on your heat preference.
Serve these golden pockets of joy with the smoky chipotle sauce for dipping. The contrast between the crispy crust and the earthy, umami-rich filling is nothing short of magical. Or, get creative and crumble them over a salad for a textural surprise!
Huitlacoche and Black Bean Tostadas
Dive into the deliciously daring world of Huitlacoche and Black Bean Tostadas, where every bite is a bold adventure for your taste buds. This dish is a playful twist on a classic, blending the earthy, umami-packed punch of huitlacoche with the hearty, comforting goodness of black beans, all atop a crispy tostada that’s just waiting to shatter under your fork.
Ingredients
- For the tostadas:
- 8 corn tortillas
- 1/4 cup vegetable oil
- For the filling:
- 1 cup huitlacoche, drained
- 1 cup black beans, cooked
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt to taste
- For the toppings:
- 1/2 cup queso fresco, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Brush both sides of each corn tortilla with vegetable oil and place them on the prepared baking sheet.
- Bake the tortillas for 10-12 minutes, flipping halfway through, until they’re golden and crispy. Tip: Keep an eye on them to prevent burning!
- While the tostadas bake, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Stir in the huitlacoche, black beans, cumin, chili powder, and salt. Cook for another 5 minutes, stirring occasionally, until everything is heated through. Tip: If the mixture seems dry, a splash of water can help loosen it up.
- Once the tostadas are ready, evenly divide the huitlacoche and black bean mixture among them.
- Top each tostada with crumbled queso fresco, chopped cilantro, and a squeeze of lime juice. Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of tajín!
Munch on these tostadas and marvel at the contrast of textures—crispy, creamy, and everything in between. The huitlacoche brings a deep, mushroomy flavor that’s perfectly balanced by the freshness of cilantro and the tang of lime. Serve them up at your next gathering and watch them disappear before you can say ‘more please!’
Huitlacoche and Shrimp Ceviche
Look, we’ve all been there—staring into the fridge, wondering how to turn ‘what do I even have?’ into ‘holy moly, that’s delicious.’ Enter Huitlacoche and Shrimp Ceviche, a dish that’s as fun to say as it is to eat, blending the earthy, corn-kissed magic of huitlacoche with the zesty, oceanic vibes of shrimp. It’s a culinary high-five your taste buds won’t soon forget.
Ingredients
- For the ceviche:
- 1 lb fresh shrimp, peeled and deveined
- 1 cup huitlacoche, cleaned and chopped
- 1/2 cup lime juice (about 4 limes)
- 1/2 cup orange juice
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup cilantro, chopped
- 1 avocado, diced
- Salt to taste
- For serving:
- Tostadas or tortilla chips
- Extra cilantro for garnish
Instructions
- In a large bowl, combine the shrimp, huitlacoche, lime juice, and orange juice. Ensure the shrimp is fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp is opaque and ‘cooked’ by the acidity.
- Drain most of the citrus juice, leaving about 2 tablespoons in the bowl for moisture.
- Gently fold in the red onion, jalapeño, cilantro, and avocado. Season with salt to taste. Tip: For the best flavor, let the mixture sit for 10 minutes before serving to allow the flavors to marry.
- Serve the ceviche on tostadas or with tortilla chips. Garnish with extra cilantro for a pop of color. Tip: For an extra kick, add a dash of hot sauce or a sprinkle of tajín.
Bold flavors and textures collide in this dish—creamy avocado, crunchy tostadas, and the unique, umami-packed huitlacoche make every bite a discovery. Serve it at your next gathering and watch it disappear faster than leftovers at a potluck.
Huitlacoche and Goat Cheese Crostini
Ready to elevate your appetizer game with something unexpectedly delicious? Meet the Huitlacoche and Goat Cheese Crostini, a dish that’s as fun to say as it is to eat, blending earthy, corn-smut magic with creamy, tangy goat cheese on crispy bread. Trust us, your taste buds won’t know what hit ’em.
Ingredients
- For the crostini:
- 1 baguette, sliced into 1/2-inch pieces
- 3 tbsp olive oil
- Salt, to taste
- For the topping:
- 1 cup huitlacoche, drained and chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 oz goat cheese, softened
- 1 tbsp fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F. This is the perfect temp to get your crostini crispy without turning them into charcoal.
- Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil and sprinkle with a pinch of salt. Bake for 10-12 minutes, or until golden and crisp. Let them cool slightly—patience is a virtue, especially when avoiding burnt fingers.
- While the crostini are baking, heat 1 tbsp olive oil in a skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll taste bitter.
- Add the huitlacoche to the skillet, stirring occasionally, and cook for 5-7 minutes until it’s softened. Season with salt and pepper to taste. Pro tip: Huitlacoche has a unique, earthy flavor, so go easy on the salt at first.
- Spread a generous layer of softened goat cheese on each crostini. Top with the huitlacoche mixture and garnish with fresh thyme leaves. Serving suggestion: Drizzle with a little extra olive oil for a glossy finish that screams ‘fancy’.
Out of this world, right? The contrast between the crispy crostini, creamy goat cheese, and umami-packed huitlacoche is a texture and flavor party in your mouth. Serve these bad boys at your next gathering and watch them disappear faster than you can say ‘huitlacoche’ three times fast.
Huitlacoche and Sweet Corn Fritters
Ever heard of the culinary world’s best-kept secret? Huitlacoche, often dubbed ‘corn smut,’ is the gourmet fungus that’s about to rock your taste buds in these irresistibly crispy fritters paired with sweet corn. Trust us, it’s the kind of delicious rebellion you’ll want to be part of.
Ingredients
- For the fritters:
- 1 cup huitlacoche, drained and chopped
- 1 cup sweet corn kernels
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
- 1/2 cup milk
- 2 tbsp vegetable oil, plus more for frying
- For serving:
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- Add the beaten egg and milk to the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the fritters light and fluffy.
- Gently fold in the huitlacoche and sweet corn into the batter.
- Heat 2 tbsp of vegetable oil in a large skillet over medium heat (350°F). Tip: Test the oil by dropping a small bit of batter in; if it sizzles, it’s ready.
- Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly. Cook for 2-3 minutes per side until golden brown. Tip: Work in batches to avoid overcrowding the pan.
- Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
- Serve the fritters warm with a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime. Oh, and prepare for the crispy exterior giving way to a savory, umami-packed center that’ll have you reaching for seconds (and thirds).
Huitlacoche and Chorizo Stuffed Bell Peppers
Craving something that dances on the line between gourmet and comfort food? Look no further than these Huitlacoche and Chorizo Stuffed Bell Peppers, a dish that’s as fun to make as it is to devour. With a filling that’s rich, smoky, and slightly earthy, these peppers are a bold twist on a classic that’ll have your taste buds doing the tango.
Ingredients
- For the filling:
- 1 cup huitlacoche, drained
- 1/2 lb chorizo, casing removed
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup Monterey Jack cheese, shredded
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In a skillet over medium heat, cook the chorizo until browned, about 5 minutes. Tip: Breaking it into small pieces as it cooks ensures even browning.
- Add the onion and garlic to the skillet, sautéing until soft, about 3 minutes. Tip: Don’t rush this step; letting the onions caramelize slightly adds depth.
- Stir in the huitlacoche and cook for another 2 minutes, then remove from heat and mix in the cheese.
- Season the inside of the bell peppers with salt, then stuff them with the chorizo mixture. Tip: Pack the filling tightly to prevent it from drying out.
- Place the stuffed peppers in the prepared dish and bake for 25-30 minutes, until the peppers are tender and the filling is bubbly.
What you’ll love most is the contrast between the sweet, soft bell peppers and the hearty, umami-packed filling. Serve these beauties with a dollop of crema and a sprinkle of fresh cilantro for an extra pop of flavor and color.
Huitlacoche and Potato Hash with Fried Eggs
Ever stumbled upon a dish that’s as fun to say as it is to eat? Welcome to the world of huitlacoche, where this ‘corn smut’ transforms into a gourmet delight, paired with crispy potatoes and topped with a perfectly fried egg. It’s a breakfast (or brunch, or dinner—no judgment here) that’s bound to make your taste buds dance.
Ingredients
- For the hash:
- 2 cups diced potatoes
- 1 cup huitlacoche, drained
- 1/4 cup diced onion
- 2 tbsp olive oil
- Salt and pepper to taste
- For the eggs:
- 4 large eggs
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
- Add diced potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a golden crust.
- Flip the potatoes, add diced onion, and continue cooking for another 5 minutes until the onions are translucent and the potatoes are tender.
- Stir in the huitlacoche, cooking for 2 minutes until heated through. Season with salt and pepper. Tip: Don’t overcrowd the skillet to ensure everything gets nicely browned.
- In a separate skillet, melt butter over medium heat. Crack the eggs into the skillet, cooking for 3 minutes for runny yolks or 5 minutes for set yolks. Tip: For extra fluffy eggs, add a splash of water to the skillet and cover it for the last minute of cooking.
- Season the eggs with salt and pepper, then serve them atop the huitlacoche and potato hash. Tip: Garnish with fresh cilantro or avocado slices for a pop of color and freshness.
The hash boasts a delightful contrast of textures—crispy potatoes against the earthy, umami-packed huitlacoche, all brought together by the rich, runny egg yolk. Serve it with a side of warm tortillas for a meal that’s as versatile as it is delicious.
Huitlacoche and Spinach Stuffed Shells
Hold onto your hats, foodies, because we’re about to dive into a dish that’s as fun to say as it is to eat! Huitlacoche and Spinach Stuffed Shells are here to turn your dinner into a fiesta of flavors, blending the earthy, corn-kissed magic of huitlacoche with the fresh, vibrant punch of spinach, all wrapped up in a cozy pasta shell.
Ingredients
- For the stuffing:
- 1 cup huitlacoche, drained and chopped
- 2 cups fresh spinach, finely chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tsp garlic powder
- Salt and pepper to taste
- For the shells and sauce:
- 12 jumbo pasta shells
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish lightly with cooking spray.
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
- In a mixing bowl, combine the huitlacoche, spinach, ricotta, Parmesan, egg, garlic powder, salt, and pepper. Mix until well blended.
- Spread a thin layer of marinara sauce at the bottom of the prepared baking dish.
- Carefully stuff each cooked shell with the huitlacoche and spinach mixture and place them seam-side up in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.
Get ready to be wowed by the creamy, umami-packed filling contrasted with the tangy marinara and gooey cheese topping. Serve these shells with a side of garlic bread to sop up any extra sauce, and watch them disappear before your eyes!
Huitlacoche and Avocado Salsa Verde
So, you’ve stumbled upon the culinary equivalent of a treasure chest with this Huitlacoche and Avocado Salsa Verde—a dish that’s as fun to say as it is to eat. Let’s dive into this Mexican delicacy that’s sure to jazz up your taco night or become the star of your next party platter.
Ingredients
- For the salsa verde:
- 1 lb tomatillos, husked and rinsed
- 2 jalapeños, stems removed
- 1 small onion, quartered
- 3 cloves garlic
- 1/2 cup fresh cilantro leaves
- 1 tsp salt
- For the huitlacoche and avocado mix:
- 1 cup huitlacoche, cleaned and chopped
- 1 ripe avocado, diced
- 1 tbsp lime juice
- 1/4 tsp salt
Instructions
- Preheat your broiler to high and line a baking sheet with aluminum foil.
- Place the tomatillos, jalapeños, onion, and garlic on the baking sheet. Broil for 5-7 minutes, turning once, until charred. Tip: Keep an eye on them to prevent burning.
- Transfer the broiled veggies to a blender, add cilantro and salt, then blend until smooth. Tip: For a chunkier salsa, pulse a few times instead of blending fully.
- In a medium bowl, gently mix the huitlacoche, avocado, lime juice, and salt. Tip: Use a folding motion to keep the avocado pieces intact.
- Combine the salsa verde with the huitlacoche and avocado mix in a serving bowl.
Lusciously creamy with a smoky kick, this salsa verde is a bold companion to grilled meats or a vibrant dip for tortilla chips. Try it slathered on a breakfast burrito for a morning wake-up call your taste buds won’t forget.
Huitlacoche and Caramelized Onion Tart
Who knew that a fungus could steal the show in such a deliciously dramatic way? This Huitlacoche and Caramelized Onion Tart is here to prove that sometimes, the most unexpected ingredients make the most unforgettable dishes. Get ready to impress your taste buds and your friends with this gourmet yet approachable creation.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 1 cup huitlacoche, drained
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup diced unsalted butter, blending until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 15 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes.
- While the crust bakes, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 thinly sliced onions, cooking until caramelized, about 20 minutes. Stir occasionally for even browning.
- Add 1 cup huitlacoche, 1/2 tsp salt, and 1/4 tsp black pepper to the onions, cooking for another 5 minutes. Tip: Huitlacoche is delicate, so stir gently.
- In a bowl, whisk 2 eggs and 1/2 cup heavy cream. Stir in the onion-huitlacoche mixture and 1/2 cup grated Gruyère cheese.
- Pour the filling into the pre-baked crust. Bake for 25-30 minutes, until the filling is set and the top is lightly golden.
After baking, let the tart cool slightly before slicing. The crust should be buttery and crisp, contrasting beautifully with the creamy, earthy filling. Serve it warm with a side of skepticism for those who doubt the power of huitlacoche, and watch as they become believers with the first bite.
Huitlacoche and Roasted Garlic Dip
Get ready to dive fork-first into the most unexpectedly delicious dip you’ll ever meet! This Huitlacoche and Roasted Garlic Dip is like the cool, mysterious cousin at the family reunion—unexpected but utterly unforgettable. With its rich, earthy flavors and a hint of garlicky goodness, it’s the conversation starter your next gathering needs.
Ingredients
- For the roasted garlic:
- 1 whole garlic bulb
- 1 tbsp olive oil
- For the dip:
- 1 cup huitlacoche, canned or fresh
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes until the cloves are soft and golden. Tip: Roasting garlic mellows its sharpness, transforming it into a sweet, spreadable delight.
- Once cooled, squeeze the roasted garlic cloves into a mixing bowl. Add huitlacoche, sour cream, mayonnaise, lime juice, salt, and pepper. Tip: For a smoother dip, blend the ingredients in a food processor until your desired consistency is reached.
- Mix or blend until all ingredients are well combined. Taste and adjust seasoning if necessary. Tip: Letting the dip chill in the fridge for an hour before serving allows the flavors to meld beautifully.
Outrageously creamy with a deep, umami punch from the huitlacoche, this dip is a bold departure from the ordinary. Serve it with crispy tortilla chips or slather it on a grilled corn cob for a truly next-level experience.
Summary
Kitchen adventures await with these 20 huitlacoche recipes, showcasing the rich, earthy flavors of this Mexican delicacy. Whether you’re a seasoned chef or a curious cook, there’s something here to inspire your next meal. Don’t forget to leave a comment with your favorite dish and share the love by pinning this article on Pinterest. Happy cooking!
