Huitlacoche Taco Recipe
Chard jicama, Mexican truffle succotash, vegan chorizo, and pickled radish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Filling
Pickled Radish
Taco Assembly
Method
Taco Filling
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 2
- 3
Mix in Vegan Chorizo
Add the vegan chorizo to the skillet and cook until heated through, about 3 minutes. Remove from heat.
Pickled Radish
- 4
Pickle the Radish
In a small saucepan, combine white vinegar, sugar, and salt. Bring to a simmer and stir until sugar and salt are dissolved. Pour over sliced radishes in a bowl and let sit for at least 15 minutes.
Taco Assembly
- 5
Assemble the Tacos
Warm the corn tortillas in a skillet. Fill each tortilla with the huitlacoche mixture, and top with pickled radish slices. Serve immediately.