What is huitlacoche? It’s a fungus edible that infects corn during the rainy season. It is known as caviar or mexican trufflebecause it has become an exquisite ingredient of our gastronomy. It can be tasted in quesadillas, sauces, tamales, soups, creams and stews or as a filling.
Its season is between June and November, but you can find it during the year. In pre-Hispanic times, the huitlacoche was considered undesirable, since the fungus it represented the loss of the cob and the corn was the gold of the gods. In countries like Spain, it is used as an ingredient in haute cuisine.
Today, the huitlacoche represents a food rich in amino acids, antioxidants, fiber, phosphorus, vitamin C, minerals, fatty acids such as oleic and is low in fat. In addition, it helps the formation of proteins. Its preparation is very easy, you just need to sauté the mushroom in oil, with onion, garlic, serrano pepper and epazote.
On Gastrolab recipe bookWe share these Mexican snacks that you can cook with huitlacochewhose flavor is qualified by chefs as something exquisite. You can prepare from a pasta, toast and a cream to eat in this season of Lent. Enjoy this 100 percent Mexican delicacy.
Appetizers that you can prepare with huitlacoche
Mexican huitlacoche toast
- 70 grams of huitlacoche
- 2 tomatoes cut into strips
- 1/4 of onion in pen
- 1 avocado
- In a very hot pan we are going to acitronar the onion with oil until it looks translucent. Then add the tomato and cook until a thick sauce is made.
- After 10 minutes add the huitlacocheSeason with salt and pepper and cook for another 10 minutes.
- We serve on toast and decorate with a little avocado.
- 1 package of spaghetti
- 30 grams of huitlacoche
- 1 tbsp butter
- 1/4 onion
- 1 clove garlic
- Grated Parmesan cheese
- In a pot with boiling water add salt and cook the pasta for 10 minutes.
- While the pasta is finished cooking, brown an onion with butter and garlic for 10 minutes, add the huitlacoche to cook about 5 more minutes.
- Once ready, blend everything very well so that there are no large pieces left.
- Return the cream to a pot and mix with the pasta to serve and decorate with Parmesan cheese.
cream of eight
- 60 grams of huitlacoche
- 1/4 onion
- 2 cloves of garlic
- 1 tbsp white wine
- 1 cup whipping cream
- In a pot we are going to cook the onion together with the garlic until the onion has browned a little.
- We incorporate the huitlacoche and cook for 10 minutes.
- Then we add a little wine to deglaze the bottom of the pot and blend with the whipping cream.
- We return the mixture to the pot to rectify seasoning and serve on a plate with small pieces of whole huitlacoche.