Huitlacoche Sope: An Ode to the Mexican Truffle

Name: Huitlacoche Sope
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups (475 ml) whipped ricotta; ½ bunch epazote leaves, thinly sliced (about ¼ cup or 10 g); Kosher salt, to taste; 6 tomatillos, halved (about 1 lb or 450 g); ½ white onion (about 3 oz or 85 g); 1 garlic clove, peeled; 1 bunch mint leaves (about 1 cup or 15 g); Kosher salt, to taste; 4 cups (600 g) huitlacoche (also known as Mexican truffle or corn smut); 1 cup (150 g) white onion, finely diced; 2 teaspoons (10 ml) serrano chili, finely chopped; 4 epazote leaves, thinly sliced (about 1 tbsp or 5 g); 4 oz (120 g) masa harina; ¼ cup (60 ml) water, plus more as needed; Pinch of salt; Sliced serrano chilies; Fresh cilantro leaves (also known as cilantro macho); Maldon salt or any flaky sea salt; Extra virgin olive oil; Creme fraiche (optional)

bySharan Kuganesan

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A delightful “Mexican truffle”-appetizer or a light main course, perfect for entertaining, or simply as a beautiful gourmet meal at home.

Huitlacoche, fondly known as the Mexican truffle, is a fungus that grows on the ears of corn. With roots in Aztec cuisine, it has long been a prized ingredient in traditional Mexican dishes. Don’t let its fungal origins deter you, the flavor palate is earthy, with notes of sweetness and umami, making it an ideal complement to all kinds of dishes. It’s also highly nutritious, as a rich source of protein, fiber, and vitamins.

Executive Chef Fer Serrano of Brooklyn’s elNico proudly introduces her patrons to the culinary delicacy that is revered back home in Mexico. She says, “I don’t want people to think it’s inedible because of its grey-black appearance because, in reality, it’s delicious and considered the Mexican truffle.” Huitlacoche can be found fresh or frozen at Mexican food specialty stores, online, and even at some local farmer’s markets.

The inspiration behind Chef Fer’s Huitlacoche Sope recipe stems from the quesadilla stands found in Mexico’s markets, “I have a favorite stand back home where the owner has different filling options, with huitlacoche and squash blossom being my favorites.”

Traditionally enjoyed as a handheld street food, sopes—griddled masa discs with a raised edge to hold the filling of your choice—are the perfect vessel for transporting any ingredient, and a perfect way of letting the flavors of huitlacoche shine.

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How to Make Huitlacoche Sope

1. Prepare the Ricotta Epazote:

In a mixing bowl, combine the whipped ricotta with thinly sliced epazote leaves. Season with kosher salt to taste. Mix well and set aside in the refrigerator until ready to use.

2. Make the Mint Salsa Verde:

Preheat a skillet over medium heat. Add the halved tomatillos, cut-side down, the onion, and the garlic clove.
Dry roast the vegetables until they develop a light char and the tomatillos soften, about 5-7 minutes.
Transfer the roasted vegetables to a blender. Add the mint leaves and a pinch of kosher salt.
Blend until smooth, adding a tablespoon of water if necessary to reach a sauce-like consistency. Set aside.

3. Cook the Huitlacoche:

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
Add the diced white onion and cook until translucent, about 3-4 minutes.
Stir in the chopped serrano chili and cook for another minute.
Add the huitlacoche and sliced epazote leaves, cooking until the mixture is heated through and any excess liquid has evaporated, about 5-7 minutes. Season with salt to taste and set aside.

4. Prepare the Sopes:

In a mixing bowl, combine masa harina, a pinch of salt, and water. Mix until the dough comes together. If it feels too dry, add a little more water, one tablespoon at a time.
Divide the dough into 4 equal pieces and shape each into a ball. Flatten each ball into a disc about ¼-inch thick, creating a small rim around the edge.
Heat a skillet over medium heat. Cook the sopes for 2-3 minutes on each side until they develop light brown spots.
In a separate pan, heat 2 tablespoons of oil over medium heat. Fry the sopes until golden and crispy, about 1-2 minutes per side. Transfer to a paper towel-lined tray to drain excess oil.

5. Assemble the Sopes:

Place a fried sope on a serving plate. Spread 1 tablespoon of the prepared ricotta epazote mixture as the base.
Add a generous spoonful of the huitlacoche filling on top of the ricotta.
Drizzle a little mint salsa verde over the huitlacoche.
Garnish with a few slices of serrano chili, fresh cilantro leaves, and a small dollop of creme fraiche if using.
Sprinkle Maldon salt and drizzle with extra virgin olive oil to finish.

6. Serve:

Serve the sopes warm, either as an appetizer or as part of a main course.

Recipe Notes:

Huitlacoche: If fresh huitlacoche is unavailable, canned huitlacoche can be used as a substitute.
Epazote Substitute: If you cannot find epazote, use a combination of fresh oregano and cilantro for a similar flavor profile.
Spice Level: Adjust the amount of serrano chili according to your spice preference.
Sopes: For a shortcut, store-bought sopes can be used instead of making them from scratch.
Make-Ahead: Both the ricotta epazote and the mint salsa verde can be prepared in advance and stored in the refrigerator for up to 2 days.

Huitlacoche Sope

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Author: Chef Fer Serrano
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

A delightful “Mexican truffle”-appetizer or a light main course, perfect for entertaining, or simply as a beautiful gourmet meal at home.

Instructions

1. Prepare the Ricotta Epazote:

In a mixing bowl, combine the whipped ricotta with thinly sliced epazote leaves. Season with kosher salt to taste. Mix well and set aside in the refrigerator until ready to use.

2. Make the Mint Salsa Verde:

Preheat a skillet over medium heat. Add the halved tomatillos, cut-side down, the onion, and the garlic clove.
Dry roast the vegetables until they develop a light char and the tomatillos soften, about 5-7 minutes.
Transfer the roasted vegetables to a blender. Add the mint leaves and a pinch of kosher salt.
Blend until smooth, adding a tablespoon of water if necessary to reach a sauce-like consistency. Set aside.

3. Cook the Huitlacoche:

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
Add the diced white onion and cook until translucent, about 3-4 minutes.
Stir in the chopped serrano chili and cook for another minute.
Add the huitlacoche and sliced epazote leaves, cooking until the mixture is heated through and any excess liquid has evaporated, about 5-7 minutes. Season with salt to taste and set aside.

4. Prepare the Sopes:

In a mixing bowl, combine masa harina, a pinch of salt, and water. Mix until the dough comes together. If it feels too dry, add a little more water, one tablespoon at a time.
Divide the dough into 4 equal pieces and shape each into a ball. Flatten each ball into a disc about ¼-inch thick, creating a small rim around the edge.
Heat a skillet over medium heat. Cook the sopes for 2-3 minutes on each side until they develop light brown spots.
In a separate pan, heat 2 tablespoons of oil over medium heat. Fry the sopes until golden and crispy, about 1-2 minutes per side. Transfer to a paper towel-lined tray to drain excess oil.

5. Assemble the Sopes:

Place a fried sope on a serving plate. Spread 1 tablespoon of the prepared ricotta epazote mixture as the base.
Add a generous spoonful of the huitlacoche filling on top of the ricotta.
Drizzle a little mint salsa verde over the huitlacoche.
Garnish with a few slices of serrano chili, fresh cilantro leaves, and a small dollop of creme fraiche if using.
Sprinkle Maldon salt and drizzle with extra virgin olive oil to finish.

6. Serve: