Best Huitlacoche Filling 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.

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 SALSA

Steps:

• In a large saute pan, heat the olive oil. Add the onion, peppers, and jalapeno, and saute for 5 minutes.
• Add the huitlacoche, deglaze with the vinegar and oil, and season with salt and pepper.
• Set aside to cool for 10 minutes. When the mixture has cooled, mix in the scallions and cilantro.

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.

HUITLACOCHE FILLING

Steps:

• Heat the oil in a frying pan.
• Add the onion and garlic and fry gently until translucent - about 3 minutes.
• Add the chile strips and fry for 1 minute more.
• Add the cuitlacoche 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 cuitlacoche is rather 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 over higher heat.