Appetizer

Charred Black Garlic & Huitlacoche Crispy Masa Cylinders with Lime Crema & Burnt Corn Oil

Name: Charred Black Garlic & Huitlacoche Crispy Masa Cylinders with Lime Crema & Burnt Corn Oil
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 cup fresh masa harina; 3/4 cup warm water; 1/2 tsp salt; 1 cup huitlacoche (fresh or canned, drained); 1/4 cup white onion, finely diced; 6 roasted black garlic cloves, minced; 2 tbsp fresh epazote, minced; 1 tbsp oil; salt and pepper to taste; oil for frying (400°F); 1/2 cup Mexican crema or sour cream; 2 tbsp lime juice; 1 tsp white miso paste; 2 tbsp water; 1/4 cup corn kernels (fresh); 1/4 cup neutral oil; fleur de sel for finishing

Hand-rolled and deep-fried masa cylinders stuffed with earthy huitlacoche (corn fungus), roasted black garlic, and epazote, standing upright and drizzled with a silken lime crema infused with white miso, finished with a burnt corn oil that adds smoke and body without grease.

914calper serving 9gprotein 61gcarbs 74gfat 25min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this