New recipes, November 13, 2011

Huitlacoche Filling with Caramelized Vegetables for Crispy Tacos (sorry, I can't find a link for this), and Savory Tomato Broth and Pickled Vegetables for Crispy Tacos, from Rick Bayless' Fiesta at Rick's. Served with sautéed chopped chicken breast marinated with guajillo chiles and lime juice (a simple marinade we created). To avoid the extra fat, we just heated the fresh blue corn tortillas on the griddle and rolled the tacos.
Delicious! We are in Mexico, how could we not cook with such a unique local ingredient? The caramelized vegetables give the filling such depth and body! Huitlacoche is a fungus that grows inside corn kernels. In Mexico it is a unique gourmet ingredient, but in the US it is called "corn smut" and has been all but eradicated. What a pity!

Wine: Don Simon Airen 2008--an off-dry white from a grape variety we had never had before.  Worked nicely with the spiciness of the food.