Huitlacoche Filling Recipes
CORN TRUFFLE (HUITLACOCHE) QUESADILLAS
Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Known also as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the US and Europe. Enjoy it in these crispy quesadillas.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 525 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 32.2 g, Fiber 7.8 g, Protein 27 g, SaturatedFat 19.5 g, Sodium 722.9 mg, Sugar 3.1 g
HUITLACOCHE SALSA
Provided by Aarón Sánchez
Time 25m
Yield 2 cups
Number Of Ingredients 13
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 FILLING
Huitlacoche is a Mexican dish. North of the border, people consider "corn smut" (the invasive fungus that turns corn into this) as ruining the crop. I heard about it and thought "ew" but then I decided to try a huitlacoche quesadillas at a local cafe at Polk and Washington here in San Francisco. This instantly made me want to find my own way to cook it so it wouldn't be so expensive. This is a recipe for it. I will post more. You can find canned huitlacoche at any hispanic grocery. If you like mushrooms, you'll love this.
Provided by JubalHarshaw
Categories Corn
Time 36m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 45, Fat 4.1, SaturatedFat 0.3, Sodium 16.9, Carbohydrate 2.1, Fiber 0.3, Sugar 1, Protein 0.4
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