If you're looking to add some variety to your soup recipes, you might want to try making Cuitlacoche soup. This Mexican delicacy is made from a type of fungus that grows on corn known as cuitlacoche, also called corn smut.
Despite its unsavory appearance, cuitlacoche is packed with nutrients and has a unique, earthy flavor that makes it a popular ingredient in many traditional Mexican dishes.
In this article, we'll take a closer look at cuitlacoche soup, including its history, nutritional benefits, and how to prepare it.
The History of Cuitlacoche
Cuitlacoche has been a part of Mexican cuisine for centuries. It was first consumed by the Aztecs, who believed it to have medicinal properties. They used it to treat a variety of ailments, including skin infections, gastrointestinal issues, and respiratory problems.
Today, cuitlacoche is still widely consumed in Mexico, as well as in other parts of Central and South America. It is also gaining popularity in other parts of the world, including the United States, where it is often referred to as "Mexican truffle."
Nutritional Benefits of Cuitlacoche
Despite its unusual appearance, cuitlacoche is a highly nutritious ingredient. It is rich in protein, fiber, and essential vitamins and minerals. It also contains a unique compound called ergothioneine, which has been shown to have powerful antioxidant properties.
Some studies suggest that cuitlacoche may also have anti-inflammatory and immune-boosting properties. Additionally, it is low in calories and fat, making it a healthy addition to any diet.
Cuitlacoche Soup Recipe
To make cuitlacoche soup, you'll need the following ingredients:
- 2 kilograms of cuitlacoche, cleaned and chopped
- 200 grams of finely chopped onion
- 10 garlic cloves, finely chopped
- 1 cup of epazote leaves
- 2 liters of chicken broth, well seasoned
- 100 grams of butter
To begin, heat the butter in a large pot over medium heat. Add the garlic and onion and sauté until fragrant and translucent, about 2-3 minutes. Add the chopped cuitlacoche and cover the pot. Cook for about 10-15 minutes, stirring occasionally, until the mushrooms release their juice.
Next, add the chicken broth and epazote leaves to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes. If you prefer a spicier soup, you can also add a few veins of dried chili at this point.
Once the soup has simmered for 15-20 minutes, remove it from the heat and let it cool slightly. Using an immersion blender, puree the soup until it is smooth and creamy. If you don't have an immersion blender, you can also puree the soup in batches using a regular blender.
Return the soup to the pot and reheat over medium heat until it is heated through. Serve hot, garnished with fresh cilantro, crumbled queso fresco, and a squeeze of lime juice, if desired.
Cuitlacoche soup may not be as well-known as other types of soup, but it is a delicious and nutritious option that is worth trying. Whether you're looking to experiment with new flavors or simply want to add some variety to your soup recipes, cuitlacoche soup is a great choice. So why not give it a try and experience the unique flavor and nutritional benefits of this Mexican delicacy?