Best Huitlacoche Enfrijoladas Corn Truffle And Black Bean Tortillas Recipes

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.

TLAYUDA WITH BLACK BEAN PUREE (AKA MEXICAN UNPIZZA)

Steps:

• Preheat oven to 450 degrees.
• If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in last few minutes of cooking. Place mixture in blender or food processer with enough liquid to allow machine to do its work and roughly puree.
• If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, to take the edge off of the garlic and onion. Then roughly puree with a little of the liquid as necessary.
• Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese.
• Bake for 5 minutes, then sprinkle with cabbage and cilantro if using. Bake another 5 minutes until the topping is hot and tortilla is crisp on the edges. Cut into wedges if desired.

CORN TRUFFLE (HUITLACOCHE) QUESADILLAS

Steps:

• Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
• Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.
• Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

HUITLACOCHE ENFRIJOLADAS - CORN TRUFFLE AND BLACK BEAN TORTILLAS

Steps:

• For the filling: Heat the oil in a large skillet over medium high heat and cook the sliced onion, stirring often, until rich golden brown.
• Add the garlic to the pan and cook for 2-3 minutes more.
• Dice and add the carrots, and continue cooking, adding a touch of water or stock as need.
• Add huitlacoche and mushrooms to the pan and cook for an additional five minutes or until mixture is relatively dry.
• For the sauce: Place the beans in a medium sauce pan with the oil, garlic, epazote and enough water to triple the depth of the beans.
• Simmer over medium heat until the beans are completely tender.
• Season generously with salt and set aside to cool at least half an hour.
• Blend the cooked beans and their cooking liquid with the chipotles and strain into a medium sauce pan.
• Add more liquid while blending as necessary.
• Slowly reheat the sauce as it will stick, and season with salt if needed.
• To assemble: Heat both the filling and the sauce.
• Roll approximately two heaping tablespoons of the filling into each tortilla and place on plates to serve.
• Coat the tortillas completely in the black bean sauce from end to end.
• Garnish the dish with a drizzling of the sour cream, a sprinkling of the cheese, and finish with radish slices.