Huitlacoche Quesadillas (Corn Truffle)

About this recipe

Huitlacoche quesadillas are a pre-Hispanic delicacy that combines the corn tortilla with huitlacoche (corn smut), a fungus that grows on maize cobs and is considered the Mexican truffle. The huitlacoche is sauteed with onion, garlic, chilli and epazote, then stuffed into tortillas with cheese to create quesadillas with an earthy, umami and deeply Mexican flavour.

1. 1

   Finely chop the onion, the garlic and the serrano chilli. If using huitlacoche fresh, separalo of the mazorca; si es enlatado, escurrelo well.

   

   💡 El huitlacoche enlatado es mas facil of encontrar in Europa and funciona very well.

2. 2

   Heat a tablespoon of oil in a frying pan over medium heat. Sauté the onion until translucent (3 minutes), then add the garlic and the serrano chilli.

   

   💡 Do not over-brown the onion; it should be translucent.

3. 3

   Anade the huitlacoche and cook stirring for 5-7 minutes. Anade the leaves of epazote (or, si not tienes, some coriander leaves como alternativa). Season with salt.

   

   💡 El huitlacoche soltara liquido dark, es normal. Cook until evaporated.

4. 4

   Heat thes tortillas of maiz in a comal (flat griddle) dry until esten flexibles. Place a porcion of the huitlacoche salteado and Oaxaca cheese shredded in a half of each tortilla.

   

   💡 Las tortillas of maiz recien hechas son ideales for quesadillas.

5. 5

   Fold the tortilla in half and cook in the comal (flat griddle) 2-3 minutes for lado until the cheese derrita and the tortilla has spots doradas.

   

   💡 Presiona slightly with the espatula for that selle well.

6. 6

   Serve the quesadillas immediately acompanadas of green sauce, soured cream and coriander leaves.

   

   💡 El huitlacoche combina especialmente well with the green sauce of tomatillo.

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