Huitlacoche (Corn Truffle) Tacos
Huitlacoche aka Corn Truffle or Corn Smut is a fungus that grows on ears of corn. The spores basically look like kernels that have become big balloon-like mushrooms and while it’s considered a delicacy in Mexico, most American farmers think of huitlacoche as a blight. This makes it really hard to find in America, even in a border city like Laredo. Thankfully we at least managed to get a hold of a canned variety, but in order to try fresh or frozen huitlacoche it seems as though we’ll have to find somewhere that will do mail order (if you’re aware of any vendors let us know!)
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its funny uguys did a video on this. i have actually been thinking about huitlacoche for the last couple days. an odd thing to be thinking about i know. lol. but, i was waiting the whole video for one of you to just say it tastes like this and this and kinda like this. so, until i try it can u please let me know what it kinda taste like lol?
I think rich and earthy is the best way to describe the taste; kind of like a strong mushroom mixed with a little black truffle and the sweetness of corn.
oh and by the way nicole it was funny watching u make faces as u made tortillas.lol. ive never tried it before, im sure i would suck at it.
I have to admit, I cringed while watching this video. The black goop combined with stringy-agg. But I trust you guys when you say it’s tasty…kinda.
I’m impressed with your canned huitlacoche adventure! I’d been curious about huitlacoche for awhile. When I was in Puebla, MX in December taking a cooking class, I tried huitlacoche on arrachera steak at a nice restaurant but it was still not that great. I’m a rather adventurous eater, but I think there are many many other things I would prefer eating.
Oh god, it’s so gross. Haha, my first introduction to corn truffle was from the very funny The Sneeze blog and the “Steve, Don’t Eat It!” features.
The appearance reminds me of a Filipino dish my whole family loves except for me: dinuguan (a blood stew)
How interesting! The canned version doesn’t look very appetizing, but I would not be averse to trying it. Before this video blog, I’d never even heard of huitlacoche. And Nicole, your tortillas were very nice–I thought they were almost perfect!
Thanks! But I truly am a failure when it comes to tortilla making…sigh…
Good for you guys!!
I can’t believe you went ahead and cooked with it. I, sadly, will never be able to try it – the thought turns my stomach
By the way I love that you called it truffles. That made me smile
I was so hoping you guys wouldnt like it to justify my aversion to the sight of this stuff! Now I suppose I will have to look in to it. Thanks again for a great unique treat!
I’d be lying if I said its my absolute favourite thing in the world to eat–but definitely worth a try!
Huh… a quick google search turned up a canned variety made by Goya.
http://www.latinmerchant.com/productdetail.asp?ProductID=FV0052
$7.50 a can, though (at least from that one site; it may be cheaper somewhere else).
Huitlacoche is pretty expensive, I’ve read the fresh stuff costs $20/pound or more. You can get the cans for $5.95 from mexgrocer.com.
I just came across your site via http://www.garrettkern.com/ and have spent the better part o f the afernoon browsing your videos. Great work
Very interesting stuff. I have weakness for black, evil-looking food. My second-favorite chili (after Mom’s Can-Tex classic) looks like a black bowl of death
wow, that looks a lot like wet dirt…