🌽 Huitlacoche Tacos with Classic Salsa & Almond Feta

These earthy, savory tacos feature huitlacoche, a prized Mexican corn fungus often called corn truffle. Paired with a charred tomato salsa, creamy avocado, and almond feta, it’s a beautiful celebration of texture and bold flavor. If huitlacoche isn’t available, mushrooms make a great substitute — the result is still deeply satisfying.

🌮 Homemade Corn Tortillas

Ingredients:

• 2 cups nixtamalized corn flour (masa harina — not regular cornmeal; look for brands like Maseca or Bob’s Red Mill “Masa Harina”)

• 1½ cups warm water (adjust as needed)

• Pinch of salt (optional)

Instructions:

1. In a large bowl, mix the corn flour with water until it forms a soft but pliable dough. If it’s too dry, add a little more water; if too wet, sprinkle in more flour.

2. Divide into 40g-sized balls.

3. Place each ball between two pieces of parchment paper and press flat using a tortilla press or any flat, round object (like a heavy pan or glass lid). Aim for thin, even tortillas — as thin as possible without tearing.

4. Heat a dry pan or cast iron skillet over medium-high heat. Cook each tortilla for ~45 seconds on one side, flip, cook another 45 seconds. Flip again if needed.

5. Transfer cooked tortillas to a clean kitchen towel and wrap them to steam and stay warm.

🍅 Charred Tomato & Chili Salsa

Ingredients:

• 2–3 ripe tomatoes

• 2 serrano or other fresh chilies (adjust to spice preference)

• 1 small red or white onion, halved

• Juice of 1–2 limes

• Salt to taste

Instructions:

1. On a dry, hot pan, roast the tomatoes, chilies, and onion until deeply browned and softened, without burning.

2. Add to a blender with lime juice and salt. Blend until smooth.

3. Optional: Return the salsa to the pan and cook for 1–2 minutes to deepen the flavor.

🍄 Huitlacoche (or Mushroom) Filling

Ingredients:

• 2 cloves garlic, finely chopped

• 1 medium-large onion, sliced

• 3–4 tbsp olive oil

• 200–250g fresh huitlacoche (or finely chopped mushrooms as a substitute)

• Salt and black pepper to taste

• 1 tbsp dried oregano (Mexican oregano if possible)

Instructions:

1. In a pan, heat olive oil over medium heat. Sauté onion and garlic until golden.

2. Add chopped huitlacoche (or mushrooms) and cook for 4–5 minutes until tender and fragrant.

3. Season with salt, pepper, and oregano. Stir to combine.

4. Optional: Add squash blossoms toward the end and let them steam briefly with the filling.

🥑 To Assemble the Tacos:

• Fresh corn tortillas (see above)

• Huitlacoche/mushroom filling

• Spicy tomato salsa

• Sliced fresh avocado

• Crumbled queso fresco or almond feta (recipe coming up soon)

• Optional: raw or sautéed squash blossoms

• Optional garnish: cilantro, edible flowers

To serve:
Layer the filling on warm tortillas. Top with salsa, avocado, almond feta, and garnish of choice. Serve and eat immediately while still warm.