Blue Corn Enchiladas with Huitlacoche and Squash Flowers

In Mexico, there is no need for black truffles—they have huitlacoche, the ambrosial black fungus that grows on corn, and it is indeed food for the gods, even if it is as hideous as it is delicious. Diana Kennedy calls its flavor “an inky, mushroom flavor that is almost impossible to describe” (although she does it well). If you have ever had squid or cuttlefish ink, think of the fungus variation of that.