Wednesday, March 12, 2008

From Michoacan..... a lovely Huitlacoche dish...

Want to try Huitlacoche (corn fungus)? Here is a great way to try....


2 boneless chicken breasts, pounded flat and thin
1 egg, beaten
1 cup bread crumbs (I like corn flakes which are crunchier)
Oil for frying
salt & pepper

2 tbl butter
2 tbls onion, finely chopped
2 garlic cloves, pressed
1/2 cup tomato, finely diced
300 gr (1-2 cups) Huitlacoche, fresh, clean and diced

Do stuffing first: Put butter in pan and add onion and tomato, salt & pepper and stir fry until well blended and paste like, add garlic but don't allow to burn. Put in Huitlacoche and combine well, the fungi will loose humidity and reduce quite a bit. Taste and adjust seasonings.
Note: I like to add some sweet corn kernels since it ads to the taste of the fungi, you can also add finely chopped jalapeno. Allow to cool a little.
Use the stuffing and stuff the chicken breasts to insure they are well covered by the meat and make a nice package, you could secure with toothpicks if you need to or tie with string or not.
Dip breasts in beaten egg then bread crumbs and fry in pan with some of the oil until golden brown. Put on paper towels.
To serve cut in slices to show off the stuffing and fan out.

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