I was doing a lot of research on Huitlacoche recipes so I would understand the ingredient better. One recipe that was well received by Eater.com was the Rick Bayless Huitlacoche Taco Recipe. Not only did I read the recipe I also watched the video and learned more. Chef Bayless made an approachable version of the Mexican Huitlacoche taco. Flavors like Huitlacoche are strong and epazote is pungent. For your first time tasting these ingredients you might find them more enjoyable on the mellow side. Rick Bayless made these flavors more mellow by adding mushrooms to calm down the Huitlacoche flavor and also giving you a slide on the amount of epazote to use. He also made a point of pointing out that in Mexico the mushrooms wouldn’t be added and the epazote would go in on the heavy end. I followed the Chef Bayless recipe but I doubled the amount of Huitlacoche and used the top amount for epazote so it would be closer to the real thing. I was out of taco shells so I thought a masa crepe would be a nice light alternative and I think it is. This recipe make about 5 servings.

Ingredients for about 5 servings

1 poblano pepper – roasted – seeds, skin, stem removed – chopped

1 Tablespoon extra virgin olive oil

1/2 medium white onion – diced

1 clove garlic – fine chopped

1/2 medium tomato – diced

1/2 cup oyster mushrooms – cut off core and broken down a bit

6 oz Huitlacoche (I used frozen, chef Bayless recipe calls for canned…in video he gets fresh when in season but likes the bottled version)

2 Tablespoons fresh epazote – chopped

non stick canola spray

2 eggs – slightly beaten

1/2 cup + 1 Tablespoon water

3 Tablespoons unsalted butter – melted

1/4 cup flour

1/4 cup maseca (instant masa)

1/4 teaspoon course sea salt

4 oz mozzerella/cheddar cheese – shredded

Directions

Get a fry with the oil on medium high heat and then add the onion, tomato, mushrooms and garlic. Cook till onions are slightly brown and then turn down the heat to medium and add the poblano and Huitlacoche. Cook a few minutes and shut off heat and then add the epazote. Salt to taste.

Make crepe batter. In a small mixing bowl add the eggs, water, butter, flour, maseca and salt and mix well.

I use a regular fry pan so I also use non stick spray. Spray a regular fry pan with non stick on medium high heat. Pur about three tablespoons of batter in the pan. It cooks up pretty fast like in a minute. Flip it and set to the side. Keep going till you are out of batter.

Fill each crepe with Huitlacoche filling and distribute the shredded cheese into each crepe. Eat now or reheat in pan or oven.

Yummy! A Special THANKS to Chef Rick Bayless for sharing his recipe and knowledge about Huitlacoche Tacos.