Felite de Cuitlacoche

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This recipe is from Alejandro Avelar, a restauranteur and entrepreneur in Guadalajara Mexico.  He was kind to share it with us and permitted me to publish is recipe.  Thank you, Alejandro.  You will not find a more unique and rich recipe for Cuitlacoche than this one.

Cuitlacoche is analogous to mushroom and It’s used as a filling or sauce and it’s very popular in Mexico.   It’s flavor is earthy, slightly smokey, complex, exquisite and it’s unlike any mushroom you have ever tasted.  A great mole will contain between 10 to 20 ingredients that impart very complex flavors.  In my opinion, Cutilacoche definitely approaches the complexity of a mole.

 

Ingredients 

Makes 4 servings

Cuitlacoche Sauce

1 14 oz can Cuitlacoche (Huitlacoche)

1 chile pasilla, chopped

1 cup red onion, chopped

1 cup white wine

 

Cheese Sauce

1½ oz blue cheese

1½ oz goat cheese

1½ oz parmesan cheese

1½ cups half & half or creame

2 tablespoons butter

2 tablespoons flour

 

Mashed Potato

2 tablespoons olive or vegetable oil

1½ lbs potatoes, peeled and quartered lengthwise

2 tablespoons unsalted butter

4 tablespoons creme or milk

Salt and pepper

Beef Steaks

4 six ounce tender beef steak of your choice

 

 

Prepare Cuitlacoche Sauce

In a medium heavy sauce pan, sauté the onions and pasilla chile for about 4 minutes or until soft.

 

Add the Cuitlacoche and a cup of wine and simmer a few minutes to evaporate the wine-alcohol and allow it to cool.  Place the contents in a processor and liquify the mixture.  Add water as needed to obtain a consistency of pancake batter.  Set aside.

 

Prepare Cheese Sauce

Prepare a Béchamel sauce (white sauce) as the base of your cheese sauce.   In a small heavy sauce pan, melt the butter over low heat.  Blend the flour into the butter and cook over low heat stirring for about 4 minutes to create a roux.  When you have a thick paste, slowly add the milk in small amounts constantly stirring until you smooth out lumps of flour and thicken the sauce.  Add the cheese and stir until they are blended in the sauce.   You can prepare Béchamel sauce up to a day ahead.

 

Prepare Mashed Potatoes

In a large heavy bottom pot, add the potatoes, cover with water and simmer for 15 minutes or until the potatoes are soft.  Discard the water, and in the same pot melt the butter, add the milk and work with a potato masher to remove the lumps.

 

Prepare the Steaks

Liberally salt a pepper and allow 30 minutes for them to come to room temperature.  When it’s time to cook, fire up the grill or cast iron skillet to a high heat.  Lightly brush the cooking surface with vegetable oil and when it smokes set the meat down and sear both sides.  To test doneness, use the point of a sharp knife to nick the steak and assess the color inside: red for rare, rosy-pink for medium rare. Allow meat to rest 5 minutes before plating.

 

Plating

Create a bed of potato on the plate larger than the steak.  Drizzle cheese sauce around the potato bed then top with a steak.  Cover the steak with a generous layer of Cuitacoche sauce and drizzle small amount of cheese sauce over the Cuitlacoche.  Optional – garnish with parsley or cilantro.

 

Notes

You can find Cuitlacoche in many Mexican food stores. Serve this dish with any colorful vegetable such as broccoli, baby carrots and miniature squash. Pair this rich a cheesy dish with a Petite Syrah or Cabernet Sauvignon.

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