Huitlacoche
Corn truffle simmered with onion, garlic, and epazote until it turns jet-black, inky, and deeply savory — earth and sweet corn in the same bite. Fresh huitlacoche is best, but the canned kind makes a faithful home version.
- Time
- 30 min
- Heat
- Yield
- 8 tacos
- Region
- Central Mexico
Ingredients
Filling
To build
Per-100g nutrition (6 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Garlic cloves, minced | 100 | 0 g | 0 g | 20 g |
| Neutral oil | 867 | 0 g | 93.3 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Queso Oaxaca, shredded | 353 | 24.7 g | 24.7 g | 3.5 g |
| Crema mexicana | 286 | 0 g | 28.6 g | 3.6 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Cook the onion and garlic in oil over medium heat until soft and translucent.
Add the huitlacoche and corn with a pinch of salt and stir to coat everything in the fat.
Simmer uncovered, stirring now and then, until the huitlacoche darkens to black and thickens into a glossy, jammy filling.
- Advertisementslot: recipe-midsteps
Stir in the epazote for the last minute of cooking and adjust the salt.
Warm the tortillas on a comal and lay a little queso Oaxaca on each so it starts to melt.
Spoon the inky huitlacoche over the cheese, add a thread of crema, and fold.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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