Huitlacoche and Roasted Corn

• 8 ounces portobello mushrooms
• 2 tablespoons unsalted butter
• 1 white onion, cut into 1/4-inch dice
• 1 bay leaf
• 3/4 teaspoon kosher salt
• 6 cloves garlic, dry-roasted (page 158)
• 2 serrano chiles, dry-roasted (page 153), stemmed and minced
• 1 cup frozen or canned huitlacoche (about 9 ounces), including any liquid rendered out in the package, coarsely chopped
• 2 Roma tomatoes, blackened (page 164) and cut into 1/4-inch dice
• 1/2 cup water
• 1/2 teaspoon chipotle puree (page 153)
• 1 teaspoon finely chopped fresh hoja santa (page 159) or fresh tarragon
• 1 teaspoon finely chopped fresh epazote (page 158)
• 1/4 cup dark beer
• 1 cup dry-roasted fresh corn kernels (page 157)
• 8 (5 1/2-inch) soft yellow or white corn tortillas (page 13), for serving
• Garnish: Grated smoked mozzarella

1. Remove the mushroom stems, chop them, and reserve.
2. If any of the mushrooms are large, scrape off the gills with a knife and reserve.
3. Cut the caps into 1/4-inch dice and reserve.
4. In a large, heavy skillet, melt the butter over medium-high heat and saute the onion and bay leaf until the onion begins to caramelize, 6 to 8 minutes.
5. Add the diced mushroom caps, chopped stems, any reserved gills, and salt and saute until the mushrooms get soft and begin to brown, about 8 minutes.
6. You may need to add more butter once the mushrooms have begun to cook as they have a tendency to absorb all the butter from the pan.
7. Discard the bay leaf.
8. Add the beer and cook until the liquid is reduced, about 2 minutes.
9. Stir in the garlic, serrano chiles, huitlacoche, huitlacoche liquid, tomatoes, water, chipotle puree, hoja santa, and epazote.
10. Decrease the heat to medium-low and cook until the mixture begins to dry out, but still look slightly moist (like sandwich relish), 15 to 20 minutes.
11. Add the beer and let it reduce for about 5 minutes; stir in the corn.
12. Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
13. To serve, lay the tortillas side by side, open face and overlapping on a platter.
14. Divide the filling equally between the tortillas and top with salsa and cheese.
15. Grab, fold, and eat right away.
16. Or build your own taco: lay a tortilla, open face, in one hand.
17. Spoon on some filling, top with salsa and cheese, and eat right away.

portobello mushrooms, unsalted butter, white onion, bay leaf, kosher salt, garlic, serrano chiles, tomatoes, water, chipotle puree, fresh hoja santa, fresh epazote, dark beer, corn kernels, mozzarella

Taken from www.epicurious.com/recipes/food/views/huitlacoche-and-roasted-corn-393908 (may not work)