Huitlacoche Recipe

Prep

If using fresh huitlacoche, clean off large pieces of corn husk and roughly chop into bite-sized pieces. If using canned, drain any excess liquid and roughly chop if large clumps.

Heat a large skillet over medium heat. Add the vegetable oil or butter and let it warm until shimmering (about 1 minute).

Add the chopped onion and cook, stirring occasionally, until translucent and beginning to soften, about 4–5 minutes.

Add the minced garlic and chopped jalapeño; cook for 30–60 seconds until fragrant, taking care not to burn the garlic.

Add the huitlacoche to the skillet. Stir to combine with the aromatics and spread into an even layer. Let cook undisturbed for 2–3 minutes to concentrate flavor, then stir and continue to cook for another 3–4 minutes.

If using diced tomato, add it now and cook until tomatoes soften and release their juices, 3–4 minutes. If the mixture seems dry, add a splash (1–2 tbs) of water or stock.

Season with salt, black pepper, and add the chopped epazote (or cilantro) and lime juice. Taste and adjust seasoning. Cook another 1–2 minutes to marry flavors. The mixture should be moist but not watery.

Remove from heat and, if desired, fold in half of the crumbled cotija or queso fresco for a creamier filling.

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred. For richer flavor, melt butter in the pan and lightly toast each tortilla for 15–20 seconds per side.

Assemble: Spoon about 2–3 tablespoons of the huitlacoche filling onto each tortilla. Top with a sprinkle of cotija or queso fresco, a drizzle of crema or sour cream, and a scattering of chopped cilantro.

Serve immediately with lime wedges on the side. Leftover filling keeps in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat, adding a splash of water if it dries out.