Caldo De Hongos Y Huitlacoche Mushroom Huitlacoche Soup Food

CALDO DE HONGOS Y HUITLACOCHE - MUSHROOM-HUITLACOCHE SOUP

Steps:

• Clean mushrooms.
• Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
• In large stockpot, heat olive oil, and sauté onion 2 minutes.
• Add garlic, sauté for a few seconds.
• Add jalapeños, sliced mushrooms and huitlacoche.
• Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
• Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.

HUITLACOCHE SALSA

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.

QUESADILLAS WITH HUITLACOCHE CON QUESO

Steps:

• Cut huitlacoche off corncob and dice. Heat a medium saute pan with oil, add onions cook until soft. Add huitlacoche saute until tender, about 5 minutes.
• In a medium bowl combine the masa harina, water, and salt and stir until smooth.
• The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water, a tablespoon at a time until a test piece does not crack.
• Place a small ball of dough between two pieces of waxed paper and press or roll into a small tortilla.
• Folding the raw dough, make a pocket, and fill with a tablespoon each of Sauteed huitlacoche and queso blanco. Seal the edge. Cook on grill for 5 minutes until golden brown.

HUITLACOCHE FILLING

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.

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.