4 Recipes with huitlacoche

• Macrobiotic: Ying and Yang foods and other Basics

Published: 07/13/2013 - Updated: 01/25/2017

• Author: Nayeli Reyes

The "huitlacoche" is a fungus that grows on corn, but is far from being as a harmful parasite. In Mexico it is often used as an ingredient in cooking.

This fungus also brings many health benefits: It strengthens the immune system and helps lower cholesterol. It provides soluble fibre which helps maintain a balance of fats in the digestive process. It is also known for its antioxidant properties which help our body regenerate and boost collagen.

Another advantage is that 50 grams of huitlacoche contributes only 62 calories, so it is also good to include in light diets.

With it you can prepare many different dishes, but here are a few ideas of how to use this unique ingredient in your cooking:

1. Huitlacoche cream

Ingredients

• 1 can of huitlacoche
• 1 tsp. of Broth powder
• 2 cups of Milk
• 1 cup of cream
• 1 tsp. of Cornstarch
• 2 tbsp. of Water
• ½ tsp. of Pepper
• Croutons

Procedure

1. Blend huitlacoche, cream, milk, broth and pepper.
2. Bring to the boil over medium heat
3. Dissolve the starch with water and add to the mixture.
4. Beat until thick and serve accompanied with croutons.

2. Huitlacoche soufflé

Ingredients

• 250 gr. of Huitlacoche
•  ½ onion
• ½ cup of chicken broth
• 1 clove of garlic
• Serrano chili * optional
• Salt and pepper * enough
• 2 tsp. of Vegetable oil
• 5 Eggs
• 100 gr of Parmesan Cheese
• 1 cup of Bechamel sauce

For the bechamel:

• 20 gr. of butter
• 20 gr. of flour
• 1 cup of Milk
• Salt and pepper * enough
• 1 pinch of nutmeg

Procedure

For the bechamel:

1. Melt the butter in a pan.
2. Add flour and stir to form a paste.
3. Heat the milk in a saucepan and add the flour mixture with butter.
4. Add salt, pepper and nutmeg.
5. Cool and set aside.

For the souffle:

1. Chop the pepper, onion and garlic finely.
2. Chop the huitlacoche into medium pieces.
3. Sauté the onions, add the garlic and chili and cook for a couple minutes.
4. Add the huitlacoche, salt and pepper and cook until soft.
5. Add the stock and reduce for 5 minutes.
6. Separate the egg whites from the yolks.
7. Beat egg whites until stiff.
8. Mix the bechamel with cheese and yolks.
9. Add the stew of huitlacoche.
10. Wrap with the egg whites.
11. Fill soufflé molds to ¾ full, rest for 10 minutes and bake for 25 minutes at 180°C.

3. Huitlacoche Pizza

Ingredients

• 1 base for pizza dough (500 gr.)
• 300 gr. of huitlacoche
• ½ cup of cream
• 350 gr. of mozzarella
• ½ onion
• 1 tbsp. of Epazote
• ½ cup of Yellow Corn
• 1 tomato
• 1/2 a courgette (zucchini)

Procedure

1. Blend huitlacoche with cream and corn. Set aside a small amount of the huitlacoche for decoration.
2. Chop the tomatoes and zucchini into thin slices.
3. Place cream with huitlacoche on the pizza base
4. Add the mozzarella cheese.
5. Add the tomato slices, zucchini, corn kernels and huitlacoche.
6. Finely chop the epazote and sprinkle on the preparation.
7. Bake at 190 ° C for about 30 minutes or until the pizza is golden brown.

4. Huitlacoche Corn Quesadillas

Ingredients

• 500 gr of huitlacoche
• 250 gr. of grated Manchego cheese
• 3 cups of Vegetable broth
• ½ onion
• 1 tbsp. of Epazote
• 1 garlic
• Salt and pepper * enough
• ½ kg. of Cornmeal
• 50 gr. of Butter

Procedure

1. Chop the garlic and onion finely.
2. Sauté in a little oil.
3. Add the huitlacoche and epazote, cook until tender.
4. Add the vegetable broth and let reduce for a few minutes, season with salt and pepper.
5. Combine the dough with salt, pepper and previously melted butter until it forms a manageable dough.
6. Form the dough into quesadillas using a press or two sheets of silicone paper and a wafer roll.
7. Place the preparation of huitlacoche and some cheese on the quesadilla, close at the crescent and press down the edges.
8. Fry in oil until firm.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.