José and I picked up a can of huitlacoche ages ago. It's hung out in the back of the cupboard waiting for the perfect moment to make huitlacoche tacos. I've never had huitlacoche, and it's fairly hard to come by here in Berlin, so when José saw the canned version, he was so excited to share this specialty with me.
As we ate these tacos, I realized a few things - this is an incredible way to honor corn - from fresh, to dried, to well matured - these tacos are an honor towards the corn plant and the various tastes and textures it can provide us with.
The second realization is that the idea of making vegetarian corn tacos with corn and mushroom filling likely comes from this original corn mushroom. Although huitlacoche, at least in the canned variety, was very delicate in flavor, it added a meaty, savoriness that the tacos really benefited from. If you can't find huitlacoche, absolutely feel free to sub in regular white button mushrooms.
1 can huitlacoche
8 corn tortillas
1 corn cob
40g grated mozarella
1/2 onion, diced
1 tsp olive oil
De-hustk the corn cob. Break the corn in half, and with a sharp knife, remove the corn kernels.
Heat a large sauté pan over high heat. Add the olive oil, then the onions and sauté until they brown a little. Then add the corn kernels and cook until they soften. Take off the heat and mix in the drained huitlacoche. Season with salt and set aside.
Take one of the corn tortillas, warm it gently on a dry pan. Then place a little cheese on the tortilla and flip it cheese-side down until the cheese crisps up a little. Remove from the heat and fill with the corn mixture. Repeat with all the tortillas.
Serve and enjoy.
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- Julia Feld