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Huitlacoche Quesadillas (Corn Truffle)

Name: Huitlacoche Quesadillas (Corn Truffle)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 250 g Huitlacoche (corn truffle) (fresco o enlatado); 1 White onion; 2 cloves Garlic; 8 Tortillas de maiz; 150 g Cheese tipo Oaxaca; 1 tbsp Vegetable oil; 1 Serrano chilli; 3 leaves Fresh epazote

25 min (10 prep + 15 cook) Medium 4 servings Central

Edmond Bojalil

Recetas Mexas

Published: 19 Mar 2026 · Updated: 25 Mar 2026

Corn tortilla quesadillas filled with sauteed huitlacoche (corn truffle) with cheese, onion and epazote.

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.

History & Origin

Huitlacoche (Ustilago maydis) is a parasitic fungus that infects maize cobs, transforming the kernels into grey-blue tumours full of spores. Whilst in other countries it is considered a blight, in Mexico it is a gourmet ingredient revered since pre-Hispanic times. The Aztecs called it cuitlacochin and considered it a delicacy worthy of nobility. Its flavour is complex: earthy, smoky, slightly sweet, with intensified corn notes and a deep umami that contemporary chefs compare to European black truffle. Hence it is known as the Mexican truffle or Aztec caviar. Huitlacoche quesadillas are the most popular way to eat it, especially in central Mexico, where during the rainy season (June to October) the markets fill with cobs infected with this prized fungus. The traditional preparation is straightforward: huitlacoche is sauteed with onion, garlic, serrano chilli and epazote (a Mexican aromatic herb), then stuffed into fresh corn tortillas with Oaxaca cheese. In Mexico City markets, the quesadilla makers prepare these delights to order on clay griddles, offering a unique gastronomic experience. Huitlacoche is gaining international recognition in haute cuisine, appearing on menus of Michelin-starred restaurants around the world.

Estimated cost

£9.20

Total cost

£2.30

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

14g

Protein

32g

Carbohydrates

12g

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

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
Heat a tablespoon of oil in a sarten over medium heat. Sofrie the onion until this transparente (3 minutes), then anade the garlic and the serrano chilli.
💡 No dores demasiado the onion, should be translucida.
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
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
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
Serve the quesadillas immediately acompanadas of green sauce, soured cream and coriander leaves.
💡 El huitlacoche combina especialmente well with the green sauce of tomatillo.