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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 (fresco o enlatado); 8 Tortillas de maiz; 150 g Queso tipo Oaxaca; 1 Cebolla blanca; 2 cloves Ajo; 1 Chile serrano; 3 leaves Epazote fresco; 1 tbsp Aceite vegetal

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

Edmond Bojalil

Recetas Mexas

Published: 19 Mar 2026 · Updated: 20 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
Pica finamente la cebolla, el ajo y el chile serrano. Si usas huitlacoche fresco, separalo de la mazorca; si es enlatado, escurrelo bien.
💡 El huitlacoche enlatado es mas facil de encontrar en Europa y funciona muy bien.
2
Calienta una cucharada de aceite en una sarten a fuego medio. Sofrie la cebolla hasta que este transparente (3 minutos), luego anade el ajo y el chile serrano.
💡 No dores demasiado la cebolla, debe quedar translucida.
3
Anade el huitlacoche y cocina removiendo durante 5-7 minutos. Anade las hojas de epazote (o, si no tienes, unas hojas de cilantro como alternativa). Sazona con sal.
💡 El huitlacoche soltara liquido oscuro, es normal. Cocina hasta que se evapore.
4
Calienta las tortillas de maiz en un comal seco hasta que esten flexibles. Coloca una porcion del huitlacoche salteado y queso Oaxaca deshebrado en una mitad de cada tortilla.
💡 Las tortillas de maiz recien hechas son ideales para quesadillas.
5
Dobla la tortilla por la mitad y cocina en el comal 2-3 minutos por lado hasta que el queso se derrita y la tortilla tenga manchas doradas.
💡 Presiona ligeramente con la espatula para que selle bien.
6
Sirve las quesadillas inmediatamente acompanadas de salsa verde, crema agria y hojas de cilantro.
💡 El huitlacoche combina especialmente bien con la salsa verde de tomatillo.