I told you folks, in an earlier post, that I wanted to start cooking food using a food called, as you can see in the title, huitlacoche, (whe-tla-CO-che).
It is also spelled cuitlacoche in different parts of the country, but it is all the same product which, in the US, is called corn fungus, or corn smut.
It looks terrible but actually tastes quite delicately of mushrooms. It should as it’s a fungus that is allowed to grow on corn, and is usually considered a delicacy.
I opened a can of huitlacoche not long ago, and have been using about 2 Tbs. in quesadillas, mainly as a background flavor. Mostly we use flour tortillas, homemade salsa, and queso de Oaxaca, (cheese from Oaxaca, a state further Southwest of Mexico City), that is absolutely some of the best cheese we’ve ever eaten. We sometimes add a half slice of deli ham, or turkey, and an avocado slice.
The taste is very mild, as I said, but the look of it is quite off putting. It’s black, and clumpy, and difficult to get around, but needs must.
I think I’m going to blend it up into more of a smooth sauce, or paste, and see if that doesn’t help with the look of it. You know, you eat first with your eyes, and that’s difficult to do with this.
Until next time, stay safe.
Post script; PLEASE, make whatever arrangements you need so you can get out and vote. It is the most important election of our lives to date. Fight, fight, fight.