Corn Truffle Huitlacoche Quesadillas Recipes

HUITLACOCHE QUESADILLAS RECIPE

Steps:

• Chop the onion, tomatoes, and garlic.
• Cook the onions, tomatoes, and garlic in 2 tablespoons of cooking oil over medium heat stirring frequently for 5 minutes.
• When the tomatoes have changed color and started to lose their shape they are ready. Set them aside.
• In the same pot where you cooked the tomatoes, onion, and garlic cook the huitlacoche over medium heat for 10 minutes.
• Add the reserved mixture of tomatoes, onion, and garlic and stir well.
• Season with epazote and salt and cook for 2 more minutes.
• Start by putting about 3/4 ounce of cheese on a corn tortilla.
• Then put 2 tbsps. of filling on the tortilla.
• Then add another 3/4 ounces of cheese and top with another tortilla.
• Preheat your pan or comal to medium-hot. Place the quesadilla in the pan and cook until the tortilla just starts to turn golden then flip once.
• Check to see that the cheese is fully melted before serving.
• Serve 2 quesadillas per person. Slice the quesadillas in half and serve with your favorite salsa for dipping.

HUITLACOCHE - MEXICAN CORN TRUFFLE

Steps:

• Heat the oil in a frying pan.
• Add the onion and garlic and fry gently until translucent - about 3 minutes.
• Add the poblano strips and fry for an additional minute.
• Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
• The fungus should be tender, retaining some moisture, but not soft and mushy.
• Stir in the epazote and cook uncovered for another 2 minutes.
• NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.