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Huitlacoche Tacos
Ramiro Jimenez, Noche-New York, NY
Adapted by StarChefs
Yield: 6 servings

Time: 30 minutes

  • 1 large white onion diced
  • 1 Tablespoon ground garlic
  • 4 jalapeños minced
  • 8 ounces huitlacoche
  • 8 ounces spinach chopped
  • ½ cup olive oil
  • 1 cup epazote or cilantro
  • ¾ pound white cheddar cheese, shredded
  • 1 cup crème fraîche
  • 6 corn tortillas
  • Sautée onion, garlic and jalapenos in saucepan with olive oil until onions are translucent. Add chicken stock and bring to a boil. Simmer for 5 minutes.
  • Then, add huitlacoche and potatoes and simmer for 10 minutes.

In a pan, sauté onion in olive oil until translucent. Add garlic and jalapeño. Cook for 5 minutes.

Add huitlacoche and cook until tender. Salt and pepper to taste. Then, add spinach and epazote or cilantro. Cook for 1 minute.

Serve on corn tortillas and garnish with crème fraîche and cheddar cheese.

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