Huitlacoche is used in a variety of dishes including sautés, soups and casseroles - in general, any preparation where cooked mushrooms would be appropriate Popular in Mexico as a taco or quesadilla filling, cooked with garlic, chile peppers and cheese Can be cooked with rice to impart its inky color and flavor Add to the traditional Mexican succotash calabacitas, a sauté of zucchini, corn, onions, garlic and chile pepper Marries well with seafood, such as shrimp, lobster, monkfish and scallops
Ready to use. Add as desired.
Huitlacoche, onion, corn, canola oil, water, salt, spices, citric acid.
Huitlacoche, a fungus that grows on corn, is considered a delicacy in Mexico and is typically used as a filling for quesadillas, soups and tacos. Its earthy, mushroom-like flavor paired with the spicy heat of poblano chiles makes it a deliciously rich filling for corn or flour tortillas.