Huitlacoche is available seasonally here in Mexico and it is the fungus that grows on ears of corn. Available stateside in Hispanic markets, usually canned. Feel free to substitute crimini, oyster or button mushrooms.
- 3 Tablespoons olive oil
- 1 serrano chili, stemmed, seeded and finely chopped
- 1 1/2 cups huitlacoche
- 3 cloves of garlic finely chopped
- half a red onion sliced
- half a red pepper thinly sliced
- 1 dried pasilla chile
- 1 dozen epazote leaves – optional
- 1/4 cup of white wine
- 1/2 tsp salt
- 12 flour tortillas
- 11/2 cups of shredded oaxaca cheese, or white cheddar
Pour hot water over the pasilla chili in a bowl and let soak 5 minutes to soften. Then remove seeds and slice into thin strips.
In medium saute pan, add olive oil, onion, garlic, serrano, red pepper, pasilla and huitlacoche.
Cook over medium heat until red pepper is softened and onion is translucent. Add epazote leaves and wine and continue to cook until wine is absorbed.
For the shrimp
- 1 lb shrimp peeled and deveined
- 4 cloves of garlic finely minced
- 1/4 tsp salt
- 1 tsp ground cumin
- 3 T olive oil
- 1/4 tsp chipotle powder
- 1 T sweet paprika
- juice of 2 limes