Who has not tried the huitlacoche or corn truffle? This gourmet food is a plus of gastronomy, nutrition, agriculture.
The huitlacoche or cuitlacoche, also called "black god of Mexican cuisine" or "Mexican corn truffle", is an edible mushroom that appears on the ears of corn and proliferates in the rainy season; It is a maize disease whose appearance in any crop in the world is bad news. In Mexico it is a top quality product that generates profits for farmers, it grows in the rainy season so we can easily find it in the markets during the months of July to September. It is a very nutritious food, low in fat and rich in amino acids, such as lysine that contributes to the production of proteins, contains essential fatty acids such as Omegas 3 and 6, phosphorus and vitamin C.
It is believed that it was consumed since pre-Hispanic times, but to the surprise of many this Mexican species of fungus as food is something more recent. In the Florentine Codex or General History of the Things of New Spain, by Bernardino de Sahagún, the oldest image appears, the cujtlacochi (in Nahuatl) was conceived as “something rare”; From the Colony to the 19th century, it was subsistence food for indigenous people and peasants. In the first decades of the 20th century, the huitlacoche remained a food for consumption among the popular classes. In the mid-1950s, some French chefs became interested in the mushroom and incorporated it into some of their dishes, such as crepes. From that moment the huitlacoche began to be seen as an exotic dish
Today it is very common to find it in quesadillas, soups or as a tamale filling, or in gourmet dishes such as lasagna, sauces, crepes, moles and desserts. Throughout the Mexican Republic it is used in different ways, for example, in Chiapas, it is the base to prepare a traditional drink called esmoloc; in states such as Puebla, Veracruz, San Luis Potosí and Hidalgo, it is used for medicinal purposes.
Ingredients for 4 people:
- 8 eggs
- ½ onion finely chopped
- 1 clove garlic, minced
- 2 tomatoes cut into small cubes
- 1 can (215 g) of huitlacoche
- 3 teaspoons of extra virgin olive oil
- Sauté the onion and garlic with the oil, add the huitlacoche along with the tomatoes. Let cook for a few minutes. Salt and pepper and reserve.
- Beat two eggs in a small bowl, add salt and pepper and pour them into a non-stick frying pan with a little oil over medium heat. Cook for a few minutes and turn carefully to finish cooking the other side.
- Serve and place approximately four tablespoons of the huitlacoche in the center of the omelette. Repeat this procedure until you finish with the eggs.
I recommend you accompany the omelette with traditional red sauce la Morena that you find in your Mexican Store in Europe
By Gary Garay