Mexican · Lunch
Corn Fungus Tacos
Huitlacoche, a prized Mexican corn fungus, is sautéed with onion, garlic, and epazote until it collapses into an inky, earthy mass. Served in warm corn tortillas with melted queso Oaxaca, crema, cilantro, and lime, this central Mexican specialty showcases the fungus's deep, mushroom-like flavor.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
378Calories
14.2gProtein
16.1gFat
45.6gCarbs
5.8gSugar
8.1gFiber
612mgSodium
29mgChol
6.4gSat Fat
580mgPotassium
260mgCalcium
2.6mgIron
0.3mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Slice the onion and chili, mince the garlic, tear the epazote leaves, and have all ingredients ready to go.
2
Sauté the onion in vegetable oil over medium heat for 3 minutes until softened, then add garlic and chili and cook 1 minute more.
3
Add huitlacoche, epazote, and salt to the skillet. Cook over medium heat 6 minutes, stirring occasionally, until the fungus becomes an inky-black glossy mass and the moisture evaporates.
4
Warm the tortillas in a dry skillet over medium-high heat 20 seconds per side until pliable and lightly speckled. Divide the filling among tortillas, top with queso Oaxaca, crema, cilantro, and serve with lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g huitlacoche
- 4 tsp4 tsp vegetable oil
- 11 white onion
- 2 clove2 clove garlic
- 44 fresh epazote leaves (or 1/2 tsp dried)
- 22 small serrano chili
- 1/4 tsp1/4 tsp salt
- 66 corn tortillas (12-inch)
- 2 oz56g queso oaxaca
- 2 tbsp2 tbsp crema
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
