📝 About This Recipe
Experience the 'Mexican Truffle' in this sophisticated breakfast masterpiece that celebrates the deep, earthy flavors of Central Mexico. Huitlacoche, a prized corn fungus, offers a complex profile of mushroom and sweet corn that pairs exquisitely with the pungent, citrusy notes of fresh epazote. This omelet is a study in textures, combining fluffy organic eggs with a molten center of Oaxaca cheese and a rich, ink-black filling.
🥗 Ingredients
The Huitlacoche Filling
- 1.5 cups Huitlacoche (fresh or high-quality canned, roughly chopped)
- 1/2 cup White Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 piece Serrano Chile (seeded and minced for subtle heat)
- 1 tablespoon Fresh Epazote (finely chopped; substitute with cilantro if unavailable)
- 1 tablespoon Vegetable Oil (or lard for authentic flavor)
- 1/2 teaspoon Salt (to taste)
The Omelet Base
- 6 pieces Large Eggs (at room temperature)
- 2 tablespoons Heavy Cream (for a richer texture)
- 1 cup Oaxaca Cheese (shredded or pulled into strings)
- 2 tablespoons Unsalted Butter (divided for two omelets)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish and Serving
- 2 tablespoons Crema Mexicana (for drizzling)
- 2 tablespoons Queso Fresco (crumbled)
- 1 sprig Fresh Cilantro (for color)
- 1/2 piece Avocado (sliced into thin wedges)
👨🍳 Instructions
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1
Start by preparing the filling. Heat the vegetable oil in a medium skillet over medium heat. Add the diced onion and serrano chile, sautéing for 3-4 minutes until the onion is translucent and soft.
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2
Add the minced garlic to the skillet and cook for just 30 seconds until fragrant, being careful not to let it burn.
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3
Stir in the chopped huitlacoche. If using canned, drain slightly before adding. Cook for 5-7 minutes. The huitlacoche will release liquid and turn a deep, beautiful inky black.
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4
Stir in the chopped epazote and season with salt. Continue cooking for another 2 minutes until the mixture has thickened and most moisture has evaporated. Remove from heat and set aside.
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5
In a medium bowl, crack 3 eggs (for the first omelet). Add 1 tablespoon of heavy cream, a pinch of salt, and a dash of black pepper.
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6
Whisk the eggs vigorously with a fork or whisk until no streaks of white remain and the mixture is slightly frothy. This incorporates air for a fluffier result.
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7
Heat a small non-stick omelet pan over medium-low heat. Melt 1 tablespoon of butter, swirling to coat the bottom and sides of the pan.
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8
Pour in the egg mixture. Let it sit for 10 seconds, then use a heat-resistant spatula to gently push the cooked edges toward the center, tilting the pan to let the raw egg fill the gaps.
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9
When the eggs are mostly set but still slightly moist on top, sprinkle half of the Oaxaca cheese over one half of the omelet.
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10
Spoon half of the warm huitlacoche mixture over the cheese. Cover the pan with a lid for 30 seconds to help the cheese melt perfectly.
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11
Carefully fold the empty half of the omelet over the filling. Slide the omelet onto a warm plate.
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12
Repeat steps 5 through 11 for the second omelet.
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13
Garnish each omelet with a drizzle of Crema Mexicana, a sprinkle of queso fresco, avocado slices, and fresh cilantro. Serve immediately.
💡 Chef's Tips
Use room temperature eggs to ensure they cook evenly and achieve maximum volume. If you cannot find fresh huitlacoche, look for the 'Goya' or 'Herdez' brands in the ethnic aisle; just be sure to sauté them well to concentrate the flavor. Oaxaca cheese is traditional for its stretch, but Monterey Jack or a mild Muenster are excellent melting substitutes. Don't overcook the eggs; they should be a pale gold without any brown spots to maintain a silky, French-style texture. Epazote is strong; if you're new to the flavor, start with half the recommended amount as it has a very distinct, medicinal-herbaceous profile.
🍽️ Serving Suggestions
Serve alongside warm, thick corn tortillas for making breakfast tacos. Pair with a side of refried black beans topped with a pinch of oregano. A fresh Salsa Verde or Salsa Macha provides a bright acidity that cuts through the richness of the huitlacoche. Enjoy with a traditional Mexican Café de Olla (coffee brewed with cinnamon and piloncillo). A small side of pickled red onions adds a beautiful pop of color and a vinegary crunch.