Mushroom and Huitlacoche Tacos

Shiitake and cremini mushrooms sautéed with huitlacoche (corn truffle) garlic and chile de arbol with fresh epazote.
 

Prep time: 20 mins

Cook time: 20 to 25 mins

Total time: 40 to 45 mins

Serving Size:  16

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Ingredients

• 16  6-inch corn tortillas

• 2tbsps butter or olive oil

• 2cups queso fresco, crumbled

• 1/4cup epazote (or cilantro), fresh and chopped

MUSHROOM HUITLACOCHE

• 1/4cup olive oil

• 4tbsps butter

• 4cups shiitake mushrooms, stems removed and sliced

• 4cups cremini mushrooms, stems removed and sliced

• 1cup huitlacoche, frozen is best but canned can be used instead

• 2cups yellow onions, diced

• 2tbsps garlic, chopped

• 1tbsp chile de arbol, coarsely ground

• 1tbsp kosher salt

SERRANO CHILE SALSA

• 1lb tomatillos, peeled and washed

• 1medium sized onion, peeled and quartered

• 6cloves garlic

• 2 to 6 serrano chiles, depending on your spice preference

• 1/2cup white vinegar

• 1tsp Mexican oregano

• 2tbsps kosher salt

• 2cups cilantro, washed and roughly chopped

Instructions

SERRANO CHILE SALSA

1. PLACE all salsa ingredients - except the cilantro - into a large sauce pot, add water to cover and bring to a simmer.

2. COOK the ingredients until soft, about 8 to 10 minutes. Let cool.

3. REMOVE all ingredients, using a slotted spoon, to the pitcher of an electric blender, add cilantro and puree until smooth. Add a small amount of the cooking liquid to adjust the consistency. Reserve.

MUSHROOM HUITLACOCHE

1. HEAT a large cast iron skillet or sauté pan over medium high heat cook mushrooms in batches using a tablespoon of olive and butter for each batch. Cook mushrooms until lightly browned and remove from pan and reserve.

2. ADD remaining oil and butter to the skillet and sauté onions until lightly browned, add garlic and chile, continue to sauté for 3 more minutes stirring frequently. Add the mushrooms back to the mixture, fold in huitlacoche and season to taste with kosher salt. Reserve.

TO FINISH

1. HEAT a large cast iron skillet or sauté pan over medium high heat, add butter or oil and sauté the mushroom mix until lightly brown.

2. HEAT each tortilla on both sides then place 2 ounces of mushroom mix in the center of each tortilla, drizzle with Serrano salsa, crumble queso fresco over the top and finish with a small amount of epazote or cilantro.