Recipes of Mexico
A favorite and simple Mexican-style succotash can be made from chorizo, onions, garlic, serano peppers, huitlacoche, and shrimp with salsa taquera. The mild, earthy flavors of the huitlacoche blend nicely with the fats of the chorizo and bond to mellow out the heat from the peppers and salsa.
Another Mayan favorite on the Riviera Maya (Cancun to Tulum) is to add huitlacoche to omelettes. Once again, its earthy flavors bond with the fats that cook the eggs to mellow the flavors into a truffle-like taste.
An important thing to note about huitlacoche is that the blueish color transforms into the recognizable black color only with heat. Any dish with huitlacoche must include a slow simmer of the fungus until it becomes black which also removes most of the starch of the corn and what is left is a black oily paste.
Read more about this topic: Corn Smut
Famous quotes containing the words recipes and/or mexico:
“Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.”
—Paul Valéry (1871–1945)
“Is this what all these soldiers, all this training, have been for these seventy-nine years past? Have they been trained merely to rob Mexico and carry back fugitive slaves to their masters?”
—Henry David Thoreau (1817–1862)