Cooking with Huitlacoche
Depending on whether huitlacoche is fresh, canned, bottled, or frozen, preparation adjustments are recommended.
Canned huitlacoche (e.g., La Costeña red label) is pre-seasoned with salt, oil, and chiles. Reduce added salt accordingly. Drain well to avoid watering down recipes.
Glass-bottled huitlacoche may contain nopales, onion, or spices. Drain well to avoid watering down recipes.
Frozen huitlacoche contains excess moisture. Thaw, drain, and gently squeeze before cooking.
Fresh huitlacoche cooks like mushrooms. Use high heat and do not overcrowd the pan.
Salt Tip: For fresh, unsalted huitlacoche, salt with kosher salt 15 to 30 minutes before cooking to draw out moisture for browning and better flavor.
Flavor Pairing Tip: Huitlacoche pairs well with onions, garlic, shallots, butter, epazote, lime, or vinegar.
Below is a sampling of recipes we’ve enjoyed cooking on the farm.