Provenance of Dish
With the popularity of elitist and luxury ingredients and the quickness to make a braggadocios social media post with such ingredients comes the history and information about the ingredients. Which generally leads people to peasants of people of far less economic status of those of us here in America. Hunting and enjoying things such as truffles wasn't just for the elite. All over the worlds it's the peasants, the farmers. and those connected to the ground that truly get to enjoy these ingredients. Huitlacoche is Mexico's version of this ingredient.
¼ cup rendered bacon fat
1½ cups sweet onion (peeled and small diced)
½ cup carrot (peeled and small diced)
9 cloves of garlic (peeled, crushed and rough chopped)
2 tbsp chipotle adobo (the pureed contents of a can of chipotles)
1 California Bay laurel leaf
1 lb dry organic black beans
1 tbsp ground cumin
1 tsp dry Mexican oregano
½ tsp ground coriander
½ tsp dry epazote
1 tbsp sea salt
8 cups chicken stock or water
¼ cup huitlacoche
½ cup crema or sour cream
½ cup avocado (peeled, pitted, + micro diced)
1 tbsp fresh squeezed lime juice
1 tbsp red jalapeño (micro diced)
1 tbsp extra virgin olive oil
1 tsp green jalapeño (sliced into thin rounds or coins)
1 tbsp fresh cilantro (micro diced)
½ cup crispy fried tortilla strips (or crushed corn chips) (optional)
in a large soup pot heat the bacon fat over medium heat, add the onions, carrots, and garlic. Sweat the vegetables until the onions are translucent (about 10-12 minutes). add all the remaining ingredients except the huitlacoche and stir to make sure everything is combined.
bring the mixture to a boil, then reduce to medium heat and let simmer for about 2 hours (or until the beans are extremely tender and creamy). remove the bay leaf.
add the huitlacoche and stir well.
using a handheld immersion blender, puree the soup to your desired texture and consistency.
adjust the seasoning, remember beans soak up a lot of salt.
to make the garnish. mix the micro diced avocado, red jalapeño, cilantro, olive oil, and round sliced green jalapenos in the stainless-steel mixing bowl. combine well.
to serve the soup fill each bowl with desired amount of soup and garnish each bowl with sour cream and a little of the avocado salsa garnish.