Huarache de Ongo

It's been a while since I've posted a recipe. So here's my deconstruction of Iron Chef Garces' Huarache de Ongo, thanks to a waiter at Distrito who was patient enough to tell us all the details. (For our whole experience at the restaurant, go here.)

Photo taken from MainLine Today

Huarache de Ongo

  • plain flat bread- slightly toasted
  • 1 can huitlacoche (cooked on stovetop until blackened, then pulsed in blender with 1 Tbsp. olive oil until smooth)
  • Black Truffle Oil, for drizzling
  • Shredded Oaxaca, Monterey Jack, and Manchego cheeses (may also substitute other mild melting cheese)
  • assorted fresh or canned mushrooms (Garces' restaurant uses canned chanterelle and black truffles)
  • fresh corn
  • crema, for drizzling
  • corn shoots (so amazing!)
Just layer everything in order and you will have a taste experience that will leave you speechless.

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