-
1
For the filling: Heat the oil in a large skillet over medium high heat and cook the sliced onion, stirring often, until rich golden brown.
-
2
Add the garlic to the pan and cook for 2-3 minutes more.
-
3
Dice and add the carrots, and continue cooking, adding a touch of water or stock as need.
-
4
Add huitlacoche and mushrooms to the pan and cook for an additional five minutes or until mixture is relatively dry.
-
5
For the sauce: Place the beans in a medium sauce pan with the oil, garlic, epazote and enough water to triple the depth of the beans.
-
6
Simmer over medium heat until the beans are completely tender.
-
7
Season generously with salt and set aside to cool at least half an hour.
-
8
Blend the cooked beans and their cooking liquid with the chipotles and strain into a medium sauce pan.
-
9
Add more liquid while blending as necessary.
-
10
Slowly reheat the sauce as it will stick, and season with salt if needed.
-
11
To assemble: Heat both the filling and the sauce.
-
12
Roll approximately two heaping tablespoons of the filling into each tortilla and place on plates to serve.
-
13
Coat the tortillas completely in the black bean sauce from end to end.
-
14
Garnish the dish with a drizzling of the sour cream, a sprinkling of the cheese, and finish with radish slices.
