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.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Makes 4 servings
Preheat broiler. Place chiles on foil-lined baking sheet and place in oven below broiler. Turn chiles occasionally until blackened all over. Remove from oven, cover with clean kitchen towel and let stand 5 minutes.
Once cool enough to handle, peel chiles, discarding stem and seeds. Cut into small dice.
Heat oil in medium skillet over medium heat. Add onion, and cook, stirring, until lightly browned, about 8 minutes. Add garlic and cook 2 minutes more.
Add tomatoes to pan, and increase heat to medium-high. Cook until juices have reduced, about 4 minutes.
Add diced poblano chiles and huitlacoche. Bring to a simmer, stirring, until mixture is rather thick. Season to taste with salt. Add chopped cilantro.
Serve with warm corn tortillas to make tacos.