Tamal de Cuitlacoche
Cutzamala's recipe. This corn tamal is filled with the mexican truffle, cuitlacoche, covered with a silkysweet corn sauce, chili oil and toasted corn powder. Simply scromptous!
Dish story
Tamales are among the oldest and most diverse preparations in Mexican cuisine, closely connected to corn and the ancient process of nixtamalization. Cuitlacoche, a fungus that grows naturally on ears of corn and is prized for its deep, earthy flavor, is also part of this rich corn culture. In this dish, both come together in a contemporary preparation that keeps corn at the very heart of the recipe.
Cutzamala version
An original Cutzamala recipe. We prepare this tamal with nixtamalized corn masa, cuitlacoche —often known as the Mexican truffle— and green chili. It is served with a delicate sweet corn sauce, adding creaminess and a subtle sweetness that balances the deep, earthy character of the cuitlacoche. A dish built around corn expressed through different flavors and textures.
Main ingredients
Cuitlacoche is a fungus that grows naturally on corn and has become a highly prized ingredient in Mexican cuisine. Its flavor is deep, earthy and subtly smoky, with a rich umami character. Its unique relationship with corn makes it much more than a filling in this tamal: it is part of a recipe in which corn appears in everything from the nixtamalized masa to the sweet corn sauce.
