Gluten-Free Huitlacoche Tacos with Black Truffle Essence, Taquera Sauce, and Pickled Red Onions Recipe

Ingredients

For the Pickled Red Onions

1 medium red onion, very thinly sliced
½ cup apple cider vinegar
½ cup water
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon dried Mexican oregano
1 small garlic clove, smashed

For the Taquera Sauce

4 Roma tomatoes
2 dried Guajillo chiles, stems and seeds removed
2 cloves garlic
¼ white onion
1 chipotle pepper in adobo sauce
1 tablespoon apple cider vinegar
½ teaspoon ground cumin
½ teaspoon kosher salt
1 tablespoon olive oil

For the Huitlacoche Filling

2 tablespoons unsalted butter
1 tablespoon olive oil
½ medium white onion, finely diced
2 cloves garlic, minced
1 pound fresh or thawed frozen huitlacoche
1 teaspoon epazote, chopped, or ½ teaspoon dried epazote
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon black truffle essence or truffle oil
1 tablespoon fresh lime juice

For Serving

8 gluten-free corn tortillas
½ cup crumbled queso fresco
½ cup micro cilantro or chopped fresh cilantro
1 avocado, sliced
Lime wedges
Optional cheese crisps for garnish

Directions

Step 1: Prepare the Pickled Onions

Combine the vinegar, water, sugar, salt, oregano, and garlic in a small saucepan. Bring the mixture just to a simmer, stirring until the sugar dissolves. Remove from the heat and pour over the sliced onions in a heat-safe jar or bowl. Allow the onions to cool to room temperature before refrigerating for at least 30 minutes. They become even better after several hours.

Step 2: Make the Taquera Sauce

Toast the guajillo chiles in a dry skillet for about 20 seconds per side until fragrant. Place them in hot water and soak for 10 minutes until softened.

Meanwhile, roast the tomatoes, onion, and garlic in a skillet or under the broiler until lightly charred on all sides.

Transfer the softened chiles, roasted vegetables, chipotle pepper, vinegar, cumin, and salt to a blender. Blend until completely smooth.

Heat the olive oil in a saucepan over medium heat. Pour in the blended sauce and simmer for 10 to 12 minutes, stirring occasionally, until slightly thickened. Adjust seasoning if needed.

Step 3: Cook the Huitlacoche

Heat the butter and olive oil in a large skillet over medium heat.

Add the diced onion and cook for about 5 minutes until softened. Stir in the garlic and cook for another minute.

Add the huitlacoche along with the epazote, salt, and pepper. Cook for 8 to 10 minutes, allowing excess moisture to evaporate while stirring occasionally.

Remove the skillet from the heat and gently stir in the black truffle essence and fresh lime juice. The truffle should enhance the earthy flavor without overpowering the huitlacoche.

Step 4: Warm the Tortillas

Heat each gluten-free corn tortilla in a dry skillet for about 30 seconds per side until warm and flexible. Keep them wrapped in a clean kitchen towel while preparing the remaining tortillas.

Step 5: Assemble the Tacos

Spoon the warm huitlacoche mixture onto each tortilla.

Top with crumbled queso fresco, a drizzle of smoky taquera sauce, pickled red onions, avocado slices, and fresh cilantro.

Finish with a squeeze of fresh lime juice and garnish each taco with a crispy cheese crisp for added texture if desired.

Serve immediately while warm.

Notes

Fresh huitlacoche is traditionally harvested from corn infected with the beneficial fungus Ustilago maydis. Frozen huitlacoche is an excellent substitute and is widely available in many Latin markets.

Use black truffle essence sparingly. The goal is to complement the naturally earthy flavor of the huitlacoche rather than overwhelm it.

For additional richness, add sautéed wild mushrooms to the filling.

Cotija cheese may be substituted for queso fresco for a saltier finish.

These tacos pair beautifully with grilled street corn, Mexican rice, or a fresh cactus salad.

Store leftover filling in an airtight container in the refrigerator for up to 3 days and gently reheat before serving.