Huitlacoche Filling Food

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.

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.

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.

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.