Best 4 Huitlacoche Mexican Corn Truffle 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 - 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.

TORTILLAS WITH MEXICAN CORN TRUFFLES - CHALUPAS DE HUITLACOCHE

Steps:

• To make tortillas: Combine tortilla flour and water in a large bowl and knead with your hands until a uniform dough forms, about 1 minute.
• Pinch off enough dough to form a 3/4" ball. (Dough should be moist but not sticky when formed into a ball. If necessary, knead a little more tortilla flour or water into dough.)
• Form remaining dough into 3/4-inch balls, transfer to a plate, and cover with plastic wrap until needed to prevent drying out.
• Very lightly oil comal (griddle or pizza pan), then heat over medium-high heat until hot, about 2 minutes.
• Press 1 ball of dough between plastic squares in tortilla press to form a 3-inch tortilla (about 1/16 inch thick).
• Peel off 1 plastic square, then, holding tortilla in your palm, carefully peel off other square and gently transfer tortilla to comal/griddle.
• Cook until edges just loosen from comal and small brown spots appear on underside, 30 to 45 seconds.
• Turn over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on underside, about 45 seconds.
• Turn over again and cook, pressing down with spatula, until tortilla inflates slightly (this may not always happen), 10 to 15 seconds.
• Wrap tortilla in folded tea towel to keep warm and moist.
• Make more tortillas, stacking them in the tea towel.
• Make topping: Heat lard in a large skillet; cook garlic, chili, and 1/2 cup onion until softened, about 3 minutes.
• Add huitlacoche and 1/4 teaspoon salt; cook, stirring frequently, until heated through (about 5 minutes).
• Assemble chalupas in batches just before serving: Warm remaining 2 tablespoons lard (if using) to liquefy.
• Heat comal/griddle (or pizza pan) over medium heat until hot; heat 8 mini tortillas, brushing tops lightly with some of lard (about 3/4 teaspoon each).
• While heating tortillas (1 to 2 minutes total), top each with about 1/2 teaspoon salsa, a sprinkling of reserved raw onion, and a rounded teaspoon huitlacoche mixture.
• Transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately.
• Keep griddle warm and repeat procedure when ready to serve the next batch of chalupas.