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Nadejda

Nov 30, 1919, 12:00 AM

Post #1 of 2 (3994 views)

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Huitlacoche

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I have read everything I found about huitlacoche on this forum. However, I still don't get one thing.
Before I have cooked a lot with canned stuff, but ttoday, for the first time, I bought the fresh huitlacoche on the tianguis. How do I prepare it for the cooking? The only reference to it I found in the Chicago Tribune article linked several days ago. It suggests sauteeing it with oil/butter. Can I prepare it without this much fat? How? How do I prepare it for soup? How long does it take?
Thanks in advance!

Vic

Nov 30, 1919, 12:00 AM

Post #2 of 2 (3992 views)

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I hear you sis...

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I had just about the same issue long ago.
Here is my share of the week.
Hand clean it and then rinse it on running water. (don't deep it in water or it'll suck it up which is what you don't want) Let it dry for a few minutes then in a pot add olive oil (little) and clear-cook some diced onions and garlic (as much/little as you like) Thus you want to keep it fat free, you'll need the little O. oil for flavor.

Add the huitlacoche and fold it every now and then at low heat. Wait until it's all black and then add some sliced Ball mushrooms, tomatos, chopped celery and fold it all together for 2 - 3 minutes, add then 1/2 chicken bullion 1/2 water to a litter and raise the temp. to a boiling point.

As soon as you see it boiling (give it time and don't look at it waiting to boil !!!) then add your salt, pepper and 1 string of cilantro, bring the temp down to simmer for 15 minutes.

To serve, clear out the cilantro, pour on bowl, and at the table add chopped: cilantro, jalapeno and onion.

Just one thing, make sure you try it first in a small amount and check what you either miss or don't like. One more thing, should you don't like it, please TELL EVERYONE otherwise, call it your very own recipe and think of one to give away to keep the chain of love going.

Cheers.,

Vic