Huitlacoche - Mexican Corn Truffle

1. 1

   Heat the oil in a frying pan.

2. 2

   Add the onion and garlic and fry gently until translucent - about 3 minutes.

3. 3

   Add the poblano strips and fry for an additional minute.

4. 4

   Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.

5. 5

   The fungus should be tender, retaining some moisture, but not soft and mushy.

6. 6

   Stir in the epazote and cook uncovered for another 2 minutes.

7. 7

   NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.