Huitlacoche (Corn Mushroom) Tacos

Name: Huitlacoche (Corn Mushroom) Tacos
Ingredients: 2 fresh poblano chiles; 2 tablespoons olive or vegetable oil; 1 medium white onion, chopped into ¼-inch pieces; 4 cloves garlic, peeled and finely chopped; 2 cups packed, roughly chopped lobes of huitlacoche OR 2 cups jarred huitlacoche, drained; 1 medium tomato, chopped into ¼-inch pieces; 2 to 3 tablespoons chopped epazote leaves (or a big handful of cilantro, if no epazote is available); 12 warm corn tortillas; ¾ cup salsa (I like Roasted Tomatillo Salsa - recipe linked above); A scant cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese

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Twenty years ago, in Rick Bayless’s Mexican Kitchen I wrote, “What words can ready you for the flavors and textures that will fill your mouth with each bite of

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Ingredients

2 fresh poblano chiles
2 tablespoons olive or vegetable oil
1 medium white onion, chopped into ¼-inch pieces
4 cloves garlic, peeled and finely chopped
2 cups packed, roughly chopped lobes of huitlacoche OR 2 cups jarred huitlacoche, drained
1 medium tomato, chopped into ¼-inch pieces
2 to 3 tablespoons chopped epazote leaves (or a big handful of cilantro, if no epazote is available)
12 warm corn tortillas
¾ cup salsa (I like Roasted Tomatillo Salsa - recipe linked above)
A scant cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese