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Huitlacoche Tacos are very quick and easy to make. As you can see in the picture, you only need to sauté the onion and chopped garlic, add the Huitlacoche and a few Epazote leaves, season with salt, and serve in corn tortillas.
- 2 Tbs vegetable or olive oil
- 1 Lb Huitlacoche rinsed and cut into bite size pieces.
- ¼ medium size white onion medium size
- 2 small garlic cloves.
- 4 epazote leaves
- Salt to taste
- 8 Corn Tortillas homemade if possible.
In a medium frying pan, heat the oil over medium heat. Separately, finely chop the onion and garlic.
Add the onion to the pan and lightly sauté for 2 minutes, or until the onion becomes transparent. Add the garlic and continue cooking for one minute.
Next, add the Huitlacoche and epazote to the frying pan. As you continue to cook, the Huitlacoche will release a bit of liquid, so stir lightly. Continue sautéing for about 5 more minutes, after which the ingredients will be done. Do not overcook them, otherwise they will become dry.
Place a portion of about 2 tablespoons of the sautéed ingredients in each tortilla, and serve the tacos alongside a good raw serrano salsa.
Calories: 109kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 229mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg