Huitlacoche Enfrijoladas - Corn Truffle And Black Bean Tortillas - cooking recipe

Ingredients

For the filling
1 tablespoon vegetable oil or 1 tablespoon lard
1 large white onion, peeled and sliced into long thin strips
2 heads garlic, peeled and chopped
1/2 lb carrot, peeled and diced
1 lb Huitlacoche, sliced
1 lb shiitake mushrooms or 1 lb oyster mushroom, stemmed and sliced
For the Sauce
1 lb black beans
1/4 cup oil or 1/4 cup lard
1 head garlic, peeled and minced
salt, to taste
3 chipotle peppers
5 -6 leaves epazote (optional)
Assembling the enfrijoladas
10 -12 warm tortillas
sour cream
queso fresco
radish, slices

Preparation

For the filling: Heat the oil in a large skillet over medium high heat and cook the sliced onion, stirring often, until rich golden brown.
Add the garlic to the pan and cook for 2-3 minutes more.
Dice and add the carrots, and continue cooking, adding a touch of water or stock as need.
Add huitlacoche and mushrooms to the pan and cook for an additional five minutes or until mixture is relatively dry.
For the sauce: Place the beans in a medium sauce pan with the oil, garlic, epazote and enough water to triple the depth of the beans.
Simmer over medium heat until the beans are completely tender.
Season generously with salt and set aside to cool at least half an hour.
Blend the cooked beans and their cooking liquid with the chipotles and strain into a medium sauce pan.
Add more liquid while blending as necessary.
Slowly reheat the sauce as it will stick, and season with salt if needed.
To assemble: Heat both the filling and the sauce.
Roll approximately two heaping tablespoons of the filling into each tortilla and place on plates to serve.
Coat the tortillas completely in the black bean sauce from end to end.
Garnish the dish with a drizzling of the sour cream, a sprinkling of the cheese, and finish with radish slices.