The huitlacoche is the fungus that grows on the corncob. It is curious that in Mexico this fungus is not only edible but over time it has become a very sophisticated ingredient and is considered almost a gourmet product. However in many countries is not known that the huitlacoche is edible and that it is a delicacy of the Mexican cuisine. If you have never tried it this is your opportunity, don’t miss it.
The huitlacoche was eaten since the time of the Mexicas and we rather don’t give you the definition of the word huitlacoche, we are sure that you are not going to like it ;)
Now let’s talk about the quesadillas, in case that you don’t know them they are tortillas that are folded in half and in the middle melted cheese is put.
In this recipe the quesadillas will also have a delicious filling of huitlacoche with epazote, onion, garlic and the spicy touch of a serrano pepper. The combination of all these ingredients will fascinate you.
This is an excellent dish to serve as appetizer as it prepares the palate to enter into the world of the Mexican flavors.
About the Recipe
To make the huitlacoche quesadillas some very simple steps have to be followed like chop, fry and heat. You won’t have any problem with this recipe.
Use a cheese that melts to make the quesadillas like: Manchego cheese, Chihuahua cheese, Oaxaca cheese, etc.
In some seasons of the year it is difficult to find the huitlacoche. If you don’t find it fresh you could also buy it canned.
The epazote, that is also used in this recipe, can be difficult to get. If you don’t find it fresh 1 teaspoon of dried epazote could also be used.
The quesadillas will be ready in a little more than .
Cut 5.3 oz of cheese that melts into strips, then set aside.
Remove the seeds and the veins of 1 serrano pepper.
Finely chop the serrano pepper with the one you worked, 1/4 of an onion, 1 garlic clove and 1 epazote sprig; then reserve.
Cook the Filling
Heat in a frying pan over medium heat 1 tablespoon of olive oil.
Put in the frying pan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
Incorporate in the frying pan the garlic clove that was minced and fry it for approximately 1 minute, until it is lightly fired; stir regularly.
Add in the frying pan:
The Serrano Pepper that was minced.
The Epazote that was minced.
7 oz of Huitlacoche.
1/2 tablespoon of Salt.
The epazote is used to give a very Mexican touch and flavor to the quesadillas.
Mix all the frying pan ingredients and fry them for about 4 minutes, until the huitlacoche is moderately fried and the water that the huitlacoche releases has totally consumed; stir regularly. Then set aside.
Make the Quesadillas
Heat on a griddle over medium heat 6 corn tortillas on both sides for about 20 seconds, until they are soft.
Put on each tortilla:
Some of the Cheese strips that were cut.
Some of the Filling that was cooked.
Fold the tortillas in half and heat the huitlacoche quesadillas on both sides for about 3 minutes, until the cheese has melted.
While the quesadillas are heated they can be pressed gently so the filling unites with the cheese and they will heat faster.
A Mexican Delicacy!
*The huitlacoche is also known as “cuitlacoche”.
Recommendation: Serve these quesadillas with your favorite salsa and some avocado slices and you will see what a delight.
Variation: These quesadillas can also be prepared with blue tortillas, the taste is indescribable.