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.