Receta

Huitlacoche tamal on roasted tomato — tribute to Pujol

Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →

Yields: 6 tamales · Time: 1 h 30 min · Difficulty: Medium

A tribute to one of the dishes Pujol dares not remove from its menu: huitlacoche tamal. This homemade and original version celebrates the same idea—the milpa as a universe, corn and its fungus as a single gesture—on a base of roasted tomato, inspired by Enrique Olvera's milpa philosophy.

Ingredients

  • 300 g fresh huitlacoche (Ustilago maydis), kernels removed from the cob (or 250 g canned, drained)
  • 500 g nixtamalized corn masa (or 2 cups masa harina for tamales, hydrated)
  • 150 g vegetable shortening or lard
  • 1 teaspoon baking powder
  • 1/2 cup warm vegetable broth
  • 1/2 white onion, finely chopped, and 1 clove garlic, minced
  • 1 serrano chili, chopped, to taste
  • 2 sprigs fresh epazote (Dysphania ambrosioides)
  • 4 ripe tomatoes, 1/4 onion, and 1 clove garlic for the base
  • Corn husks for tamales, soaked
  • Salt to taste · to serve: crème fraîche or sour cream (optional)

Simbiosis Products Used

  • 1 teaspoon 8-Mushroom Powder integrated into the masa or tomato base, to deepen the umami (optional)
  • If you can't find fresh huitlacoche, enhance the filling with mushrooms from the gourmet dried collection
  • Can't find any of these mushrooms? Write to us by any means: as your trusted supplier, Simbiosis can get you the ingredients you need, even if they are not published in the store.

Preparation

  1. Soak the corn husks in hot water for about 20 minutes until flexible; drain them.
  2. Filling: Heat 2 tablespoons of oil and sauté the onion, garlic, and serrano chili until softened. Add the huitlacoche and a pinch of salt; cook for 8 to 10 minutes until it releases its dark juices and concentrates. Stir in the chopped epazote at the end and set aside.
  3. Masa: Beat the shortening until fluffy. Incorporate the masa, baking powder, and salt, alternating with the warm broth, until a soft dough is obtained; it will be ready when a small ball floats in a glass of water.
  4. Assemble: Spread 2 or 3 tablespoons of masa onto each husk, place a tablespoon of filling in the center, close by wrapping, and fold the tip.
  5. Steam in a tamalera for 50 to 60 minutes until the masa detaches cleanly from the husk.
  6. Roasted Base: Roast the tomatoes, onion piece, and garlic on a comal until the skin blisters. Blend, season, and reduce for 10 minutes over medium heat.
  7. Serve each tamal open over the roasted tomato base, with a dollop of crème fraîche and epazote leaves.

Functional Note

Huitlacoche (Ustilago maydis) is a good source of dietary fiber and provides bioactive compounds with antioxidant activity; scientific literature has documented its nutritional and mycochemical profile. It is an ingredient that contributes to a varied and diverse diet, deeply linked to the milpa.

Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medications and do not cure, treat, or prevent diseases.

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