Chef James Foster Colson

Huitlacoche Sauce

Roma Tomatoes - Rough Chop 1 lb
Serrano chiles - Rough Chop 2 oz
White Onion - Rough Chop 3 lb
Cilantro – Rough Chop ½ lb
Huitlacoche 1 lb
Chicken stock 2 qt
Salt 1 Tbsp

1. Saute Serrano, onion, & tomato in Corn oil till onion is brown.
2. Add the huitlacoche & sauté for 5 minutes
3. Add the stock & simmer for 12 minutes.
4. Finish with fresh cilantro & blend smooth in a bar blender. Pas through a fine strainer.






Huitlacoche [wee-tlah-KOH-cheh]
Mexican Corn Truffle
Huitlacoche (also spelled cuitlacoche) is a fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty dishes.