Mexican Corn Truffle Cuitlacoche 420 gr
Corn Truffle 420 gr
Using cuitlacoche in the kitchen is far easier than saying the name. Since it’s technically a vegetable, you can use it raw. And because it’s a soft fungus, you don’t have to worry about chopping, pureeing or shredding, especially if you get it in a can or frozen. If you do manage to source some fresh huitlacoche, first thank the corn gods, then throw it into dishes whole, or delicately tear it apart with your fingers. Don’t be surprised when the grey fungus turns black with heat — this is a signature characteristic of the ingredient and the reason why many dishes that contain cuitlacoche have a dark hue.