Mexican cuisine · Vegetable Dishes

Huitlacoche Guisado

Mexican corn smut braised with onion, chile and epazote – earthy, creamy and deep black.

Ingredients · for 4 servings

• 500g huitlacoche (corn smut, canned)
• 200g corn kernels
• 1 white onion
• 3 garlic cloves
• 2 green chiles
• 1 sprig epazote (or 1/2 bunch cilantro)
• 3 tbsp vegetable oil
• 8 corn tortillas
• Salt, pepper

Instructions

1. Drain the huitlacoche in a sieve and roughly chop; finely dice the onion and garlic and slice the green chiles into thin rings.
2. Heat the vegetable oil in a pan and sauté the onion, garlic and chiles over medium heat for 5 minutes until translucent, without coloring.
3. Add the corn and cook for 3 minutes until the kernels lightly brown and smell sweet.
4. Stir in the huitlacoche and braise, covered, for 10 minutes – the mixture turns deep black and releases its creamy juices.
5. Remove the lid, fold in the chopped epazote and simmer uncovered for 3–4 minutes until the mixture is thick and glossy; season with salt and pepper.
6. Warm the corn tortillas in a dry pan, fill with the huitlacoche and serve immediately.