Huitlacoche

Huitlacoche, also known as corn smut, is a fungal infection of maize (corn) plants that has been consumed by indigenous people in Mexico for thousands of years. It is considered a delicacy in Mexican cuisine and is prized for its unique earthy and nutty flavor.

An a-maize-ing mushroom

Huitlacoche is a rich source of protein, fiber, and essential vitamins and minerals, including iron, phosphorus, and vitamins B1, B2, and B3.

History

The history of huitlacoche dates back to the Aztecs, who referred to it as "cuitlacochin" and considered it a luxury food. The fungus is believed to have originated in Mesoamerica and has been consumed in the region for over 3,000 years. The Aztecs also believed that huitlacoche had medicinal properties and used it to treat a variety of illnesses.

Huitlacoche became popular in Mexican cuisine during the pre-Columbian era and was an important food source for indigenous people. It was also used as a trade item and was prized for its unique flavor and nutritional value.

Despite its long history, huitlacoche was not widely accepted in other parts of the world for many years. In the early 20th century, huitlacoche was seen as a disease that ruined crops and was often destroyed. However, in recent years, huitlacoche has gained popularity as a gourmet food ingredient and is now sought after by chefs and food lovers worldwide.

Today, huitlacoche is still considered a delicacy in Mexican cuisine and is used in a variety of dishes, including soups, stews, tacos, quesadillas, and tamales. It is also used as a flavor enhancer in sauces, dips, and spreads.

Fun Facts

1. Nutritional value: Huitlacoche is a rich source of protein, fiber, and essential vitamins and minerals, including iron, phosphorus, and vitamins B1, B2, and B3.

2. Flavor profile: Huitlacoche has a unique earthy, nutty flavor that is often described as a cross between mushrooms and truffles. The flavor is a result of the metabolic processes of the fungus as it infects the corn plant.

3. Spread of infection: Huitlacoche infects maize plants through their tassels and silks and spreads throughout the plant as it grows. The fungus causes the kernels to swell and become deformed, creating the characteristic galls or "smut" on the ears of corn.

4. Fungal growth: The growth of the huitlacoche fungus is favored by warm, moist conditions, and is most commonly seen in corn crops grown in tropical and subtropical regions.

5. Culinary use: Huitlacoche is used in a variety of dishes in Mexican cuisine and is prized for its unique flavor and nutritional value. It is often used in soups, stews, tacos, quesadillas, and tamales, as well as in sauces, dips, and spreads.

6. Health benefits: Huitlacoche is rich in antioxidants and is believed to have anti-inflammatory and anti-cancer properties. Some studies have also suggested that huitlacoche may have potential as a food supplement for people with diabetes.

Overall, huitlacoche is an interesting and unique ingredient with a rich history and a range of scientific and cultural implications.

Huitlacoche Taco Recipe

Authentic Mexican Huitlacoche Tacos

Ingredients:

• 1 lb. huitlacoche, diced

• 1 large onion, diced

• 2 cloves of garlic, minced

• 2 tbsp vegetable oil

• Salt and pepper to taste

• 8-10 corn tortillas

• 1/2 cup crumbled queso fresco cheese

• Fresh cilantro, for serving

• Fresh lime wedges, for serving

For the Salsa:

• 2 medium tomatoes, chopped

• 1/2 red onion, diced

• 1 jalapeno pepper, seeded and minced

• 2 tbsp fresh cilantro, chopped

• 1 tsp fresh lime juice

• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat. Add the diced onions and cook until they are soft and translucent, about 5 minutes.

2. Add the minced garlic to the skillet and cook for another minute until fragrant.

3. Stir in the chopped huitlacoche and cook for 5-7 minutes, until heated through. Season with salt and pepper to taste.

4. While the huitlacoche is cooking, prepare the salsa. In a medium bowl, mix together the chopped tomatoes, diced red onion, minced jalapeno, chopped cilantro, lime juice, salt, and pepper.

5. Warm the corn tortillas in a large dry skillet over medium heat, about 30 seconds on each side.

6. To assemble the tacos, place a tortilla on a plate, add some of the huitlacoche mixture, top with crumbled queso fresco cheese, a dollop of the salsa, and a sprinkle of cilantro.

7. Serve with fresh lime wedges on the side.

Enjoy your authentic Mexican huitlacoche tacos!