A lot of people think that huitlacoche looks like an alien life form or a weirdly shaped mushroom.
It has been called the “poisonous” or even “deadly” food because it contains certain chemicals that cause vomiting if eaten raw.
But this Mexican delicacy actually tastes quite good when cooked.
And it’s really not poisonous – it just has some strange properties.
- What kind of huitlacoche recipe are you looking for?
- How do you make huitlacoche?
- What is huitlacoche?
- Where can I find a huitlacoche recipe?
- I need a huitlacoche recipe
- please help!
- How can I make huitlacoche at home?
- What is the best huitlacoche recipe?
- I’m looking for a huitlacoche recipe
- do you have any?
- Can you give me a huitlacoche recipe?
This post will show you how to make your own delicious huitlacoche dish using ingredients from your local grocery store.
What Kind Of Huitlacoche Recipe Are You Looking For?
If you want to learn more about what huitlacoche is and how to cook it, read our article on the history and characteristics of huitlacoche here.
The main ingredient in this huitlacoche recipe is fresh corn kernels (or canned).
Corn kernels can be found in many different varieties depending on where you live, so don’t worry too much about getting exactly the right flavor of corn for this recipe.
You can use whatever variety of corn you wish to add into the mixture.
You can also substitute other vegetables such as tomatoes, squash, potatoes, etc., but these should generally only be used with small amounts.
If you go overboard with substitutions, you may end up with something that tastes awful instead of simply bland.
The point of this huitlacoche recipe is to get those flavors together without overpowering each other.
Don’t forget to check out our article on cooking dried beans to see if they’re safe to eat after being soaked before adding them to this recipe.
How Do You Make Huitlacoche?
Huitlacoche is made by cooking the kernels of corn until they start to break down into a mushy consistency.
The corn must be soaked first so that all of its sugars dissolve into the water.
The rest of the process involves chopping up vegetables such as onion, green pepper, and garlic cloves.
Then, these items are added to a pan along with salt, cumin, red pepper flakes, oregano, and black beans (no joke).
Finally, the mixture is simmered over low heat for about 30 minutes before being served.
Once you try huitlacoche, you won’t want anything else ever again.
What Is Huitlacoche?
Huitlacoche (also spelled quiltlachochi) is a variety of fungus found on corn plants.
The name comes from Nahuatl, which means “bad breath.”
It’s thought to be related to the bad-smelling black mold that grows on rotting fruit.
The fungus appears as small white spots on the ears of corn.
In its natural state, it doesn’t affect humans.
However, it can grow into large fruiting bodies that look similar to mushrooms.
When these fruiting structures appear on corn crops, they’re harvested by hand.
Once the fungus is removed from the plant, it must be processed before eating.
If left undisturbed, the fruiting body turns dark brown after drying out.
After being boiled, the fungi becomes soft, then is ground up and mixed with water and salt to create a paste.
You’ll see recipes calling for both whole grain and refined flour versions of the paste.
People use huitlacoche primarily for two purposes:
- It’s used to make sauces.
- Some cooks mix huitlacoche with beans, tomatoes, and other vegetables to create chiles rellenos.
- In addition to making sauce, it’s often added to stews and soups so the flavor won’t overpower them.
Why does it taste so good?
While most people associate huitlacoche with Mexican cuisine, it’s actually grown all over the world.
People in North America eat it in combination with cheese, while those in Italy add it to pasta dishes.
There aren’t many studies about why huitlacoche tastes so good.
But there are theories.
One theory suggests that the fungus produces amino acids that boost iron absorption in the human digestive tract.
Another says that the fungus may contain substances that improve digestion.
Regardless of what the exact reasons are, we know one thing: Once you try huitlacoche, you’ll never want to go back to bland foods again.
Where Can I Find A Huitlacoche Recipe?
Huitlacoche comes from Mexico but it’s very popular all over Latin America so chances are there’s one near you.
If you live outside of North America, we recommend searching Google for “huixtla cóche recipe” instead since huitlacoche doesn’t exist elsewhere (unless you count corn smut).
If you don’t know where to look for huitlacoche recipes online, then try these places:
- YouTube: There are lots of huitlacoche videos on YouTube including our favorite: How To Make Corn Smut With Your Own Hands.
- Pinterest: Searching Pinterest for “corn smut” will bring up lots of great ideas for creating dishes out of this fungal delight.
- Instagram: Instagram users create their own unique huitlacoche creations by posting pictures with #huitlacoche.
- Facebook: Facebook users share their own homemade huitlacoche recipes as well.
You can buy huitlacoche powder from Amazon right here.
But be warned, it may contain other ingredients besides corn smut which could ruin your meal.
The only way to ensure that your huitlacoche is 100% pure is to cook it yourself.
Search Google Play Store for “huixtla cóche recipe” and you should get dozens of results showing different ways to prepare the tasty fungi.
We found this video tutorial on YouTube that shows how to make huitlacoche into a dip.
There are many huitlacoche cooking videos on Youtube including this one by The Foodie Chick.
She shows us how to make huitlacoche sauce and dips.
Huitlacoche (or corn smut) is a type of corn fungus that grows on maize plants.
The name comes from Nahuatl, which means “eaten by dogs”.
In Spanish, we call it mazorca de maíz (maize husk).
It resembles a giant ear of corn but has long white filaments instead of ears.
These strands grow together into a ball-shaped mass.
When harvested, its weight can reach up to two pounds.
Mexicans traditionally use the whole thing, including the stalks.
Some recipes use only the kernels inside while others leave out the rest.
But they all agree that huitlacoche adds a unique flavor to dishes.
Some countries don’t allow eating huitlacoche due to health concerns.
For example, Canada bans its sale under federal law.
However, there’s no such ban in the United States.
You can buy huitlacoche online without issue.
Please share your favorite huitlacoche recipes below so others can enjoy them too!
Huitlacoche Recipe 1 – Tortilla Soup (Vegan)
1 tablespoon extra virgin olive oil
4 cloves minced garlic
1 large white onion diced
5-6 cups vegetable broth
2 cans hominy (diced)
1/2 cup salsa verde (you could use green chile sauce)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
Salt & pepper
Heat olive oil over medium heat in a Dutch oven.
Add garlic and cook until fragrant about one minute.
Add onions and continue cooking until soft and translucent.
Add vegetables and broth and bring to boil.
Reduce heat to low and simmer covered for 30 minutes.
Remove cover and add spices, salt and pepper.
Cook another 15 minutes until thickened and bubbly.
Adjust seasoning, then serve hot.
Huitlacoche Recipe 2 – Creamy Corn Chowder
2 tablespoons butter
2 tablespoons all purpose flour
3/4 cup milk
1/2 cup cream cheese
2 ears fresh sweet corn cut off cob
1/2 yellow onion chopped
1 clove garlic crushed
1/2 teaspoon paprika
1/8teaspoon cayenne pepper
1/8teaspoon black pepper
Melt butter in saucepan over medum heat.
Whisk in flour until smooth and stir constantly for 5 minutes.
Add milk slowly while whisking constantly.
Bring mixture to a boil, reduce heat to low, and let simmer for 10 minutes.
Add cream cheese and whisk until melted.
Add remaining ingredients except corn and combine well.
Return to stove top, add corn and cook on low for 20 minutes stirring occasionally.
Huitlacoche Recipe 3 – Chimichanga
1 pound ground beef
1 16 ounce jar mild enchilada sauce
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 eggs beaten lightly
1 small onion finely chopped
1 bell pepper finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
16 ounces shredded Monterey jack cheese
In skillet brown meat thoroughly, being careful not to burn it.
Mix together remaining ingredients except tortillas, spread into a 9×13 baking pan.
Top with half of the meat followed by 4 tortillas.
Spread enchilada sauce evenly over each layer ending with a tortilla.
Sprinkle with cheese.
Bake at 350 degrees Fahrenheit for 25 minutes or until heated through and cheese melts.
Huitlacoche Recipe 4 – Baked Poblano Peppers Stuffed with Beef Filling
2 poblanos (roasted whole)
1/2 pound lean ground beef
1/2 red onion sliced thin
1 jalapeno minced
1 tomato peeled and seeded
1 egg lightly beaten
15 oz canned refried beans
2 teaspoons taco seasoning mix
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4teaspoon black pepper
Preheat oven to 375°F.
Slice open peppers lengthwise and remove seeds and membranes.
Place on foil lined cookie sheet coated with nonstick cooking spray.
Fill with equal parts of ground beef, onions, jalapeño, tomatoes and seasonings.
Close up skins leaving room for steam to escape.
Spray tops with nonstick cooking spray.
Bake uncovered for 35 minutes or until done.
How Can I Make Huitlacoche At Home?
Huitlacoche recipes vary depending on what region of Mexico you live in.
In general, though, they all involve cooking the dried kernels of the fungus until it becomes soft enough to eat.
The only difference among them is how much salt is used to cook the kernel before eating.
Some use very little while others add more than one teaspoon of salt per cup of kernels.
The most common way to prepare huitlacoche is by frying it up in oil.
You can buy pre-made fried huitlacoche at many specialty markets around the country.
However, since making homemade huitlacoche isn’t difficult, there is no reason why you shouldn’t try your hand at creating it yourself.
If you want to learn more about preparing huitlacoche at home, check out these articles below:
- How to Make Corn Smut (Huitlacoche)
- Make Your Own Homemade Huitlacoche Recipe With These Easy Steps
- How to Fry Huitlacoche Without Oil
- How To Cook Huitlacoche At Home – Step By Step Tutorial Guide
- Fried Huitlacoche Recipe – How To Make Fried Huitlacoche For Tacos Or Burritos
- Homemade Huitlacoche Recipes – 5 Great Ways To Serve Huitlacoche
- Recipe Of My Grandmother Who Made Huitlacoche From Scratch
- Best Way To Prepare Huitlacoche
- 10 Best Huitlacoche Recipes On Pinterest
- Huitlacoche Recipe #1 – Fried Huitlacoche With Vegetables
- Huitlacoche Recipe #2 – Huitlacoche Fritters
- Huitlacoche Recipe #3 – Huitlacoche Crepes
- Huitlacoche Recipe #4 – Fried Huitlacoche Bites
- Huitlacoche Recipe #5 – Spicy Huitlacoche Soup
- Huitlacoche Recipe #6 – Roasted Huitlacoche Salad
- Huitlacoche Recipe #7 – Grilled Huitlacoche Sandwich
- Huitlacoche Recipe #8 – Huitlacoche Pasta
- Huitlacoche Recipe #9 – Huitlacoche Ice Cream
- Huitlacoche Recipe #10 – Huitlacoche Cake
- Huitlacoche Recipe #11 – Huitlacoche Bread Sticks
- Huitlacoche Recipe #12 – Churros With Chocolate Sauce & Huitlacoche
- Huitlacoche Recipe #13 – Huitlacoche Flan
- Huitlacoche Recipe #14 – Huitlacoche Muffins
- Huitlacoche Recipe #15 – Huitlacoche Cookies
- Huitlacoche Recipe #16 – Huitlacoche Pie
- Huitlacoche Recipe #17 – Huitlacoche Cake
- Huitlacoche Recipe #18 – Huitlacoche Rice Pudding
- Huitlacoche Recipe #19 – Huitlacoche Chicken
- Huitlacoche Recipe #20 – Huitlacoche Ceviche
- Huitlacoche Recipe #21 – Huitlacoche Stew
- Huitlacoche Recipe #22 – Huitlacoche Quesadillas
- Huitlacoche Recipe #23 – Huitlacoche Enchiladas
- Huitlacoche Recipe #24 – Huitlacoche Casserole
- Huitlacoche Recipe #25 – Huitlacoche Tostada
What Is The Best Huitlacoche Recipe?
The most popular way to eat huitlacoche (or corn smut) is by frying it up.
You could use it as a side dish on its own or dip tortillas into it for tacos.
If you want to try making huitlacoche at home, then you might be interested in our guide to cooking with huitlacoche.
However, we don’t recommend eating raw huitlacoche unless you know exactly what you are doing.
I’m looking for a huitlacoche recipe
Huitlacoche (also referred to as corn smut) is a fungal disease caused by the smut fungi Fusarium moniliforme.
The name comes from its appearance which resembles a human face with two large holes where eyes should be.
The name literally means “little corn” since it grows on corn plants (maize).
When the corn smut spores enter the plant, they begin spreading through the roots causing the stems to grow into a shape similar to the letter C.
They eventually kill the plant, but the ears remain on the cob intact until harvest time.
You may have already seen these little yellow balls growing around corn plants.
These are the beginning stages of the corn smut fungus.
Once the fungus enters the corn plant, it begins producing mycotoxins that alter the DNA structure of the corn kernel so that it cannot be used for food.
If harvested before this happens, the kernels can still be sold as feed grains or animal fodder.
So what does all of this mean?
Well, if you love eating corn, then you might want to look up recipes featuring huitlacoche.
Some say that it tastes like green beans, while others claim it tastes like cream cheese.
But whatever you decide to call it, you should definitely try making it yourself.
Now let’s move onto the next step…
do you have any?
Huitlacoche (also spelled huitellácochea) is a staple ingredient in traditional Mexican dishes.
In fact, it’s so popular in Mexico that there’s a festival dedicated to eating huitlacoche every year.
The name means “corn smut” – that’s what it sort-of looks like on its own.
But it’s actually more like a mold than anything else.
The fungus grows naturally on corn plants and is found all over Mexico.
You can get huitlacoche in different forms including fresh, frozen, canned, dried, and powdered.
But most often it comes wrapped up in a tortilla shell – that way you don’t have to worry about getting it mixed into something else while cooking.
How to cook huitlacoche
If you want to try making your own huitlacoche recipe, you may be wondering how to go about preparing it.
Here’s one quick method:
Place a small amount of water in a pan and bring it to a boil.
Add the huitlacoche and stir well until it starts to thicken.
Then add 1/4 cup of milk and continue stirring until the mixture thickens further.
Finally, pour the mixture through a sieve and use a spoon to remove the clumps of huitlacoche.
You can also buy pre-made huitlacoche products from stores like Trader Joe’s and Whole Foods Market.
They usually come packed in a jar or tin container along with instructions on how to prepare them.
If you prefer to eat it raw, then check out our guide to finding fresh huitlacoche near you.
Can You Give Me A Huitlacoche Recipe?
Huitlacoche is made by cooking the ears of corn (or cobs) until they turn black, then slicing them open and scraping out all the kernels and placing them into a bowl along with onion, garlic, and chili pepper.
The mixture is then simmered on low heat for about 30 minutes before being served over rice, quinoa, polenta, pasta, or tortilla chips.
There are several variations you can try with this basic recipe, but we suggest trying one of these recipes below instead.
You can use canned corn, frozen corn, fresh corn, or dried corn to make huitlacoche.
If you buy frozen corn, be sure to thaw it first so it doesn’t get mushy while cooking.
You could also substitute other vegetables such as potatoes, tomatoes, squash, zucchini, carrots, peas, spinach, or mushrooms for the onions and/or chilies.
First, we start by making our onion mixture.
Sauté a small chopped onion in olive oil until translucent.
Add minced garlic and cook for about 30 seconds more.
Remove from heat and set aside.
Now, put your pot on medium-high heat.
You want it hot enough so that the water boils rapidly but not too high where the water evaporates quickly.
Next, pour in 1/3 cup white wine vinegar (or apple cider).
Let it bubble up for a few minutes, then add 1 tablespoon salt and 2 teaspoons sugar.
When the liquid starts to boil again, turn down your heat to low and wait for the bubbles to subside.
Now stir in 2 cups of warm water and bring it back to a simmer.
Let it simmer while you prepare your mushrooms.
Cut off the stems of each one and carefully remove the gills (the dark spots) with a paring knife.
If needed, cut away the tough outer layer of skin with a vegetable peeler.
Slice them thinly into strips.
In another large bowl, combine all remaining ingredients except for the mushrooms.
Mix well and let sit overnight.
The next day, drain the mushrooms through several layers of paper towels to get rid of excess moisture.
Pour the marinade over the mushrooms, toss gently to coat evenly, cover with plastic wrap, and refrigerate for 12 hours.
Once they’re marinated, take the mushrooms out of the fridge and discard the leftover marinade.
Heat a drizzle of olive oil over medium-low heat in a pan big enough to hold all the mushrooms in a single layer.
Cook them without stirring for 5 minutes.
Then flip them around and continue cooking for 10 more minutes.
When done, the mushrooms should be tender and nicely browned on both sides.
To serve, place a couple tablespoons of the onion mixture in the bottom of a serving plate.
Layer half of the mushrooms over top, followed by a thin layer of sauce, and repeat the layering process twice more.
- 1 Pan
- 2 Tbs vegetable
- 1 Lb Huitlacoche rinsed
- ¼ onion
- 2 garlic cloves
- 4 epazote leaves
- 8 Corn Tortillas
- Heat the oil in a medium frying pan over medium heat. Separately, cut the onion and garlic into small pieces.
- When the onion is translucent, add it to the pan and lightly sauté for 2 minutes. After adding the garlic, simmer for another minute.
- The Huitlacoche and epazote should then be added to the frying pan. The Huitlacoche will leak some moisture as it cooks, so stir just a little amount. The items will be finished after another 5 minutes of sautéing. They should not be overcooked or they will dry out.
- Serve the tacos with an excellent raw serrano salsa and an amount of the sautéed ingredients equal to about 2 teaspoons in each tortilla.