Entree: Mexico – Mexico City – Quesadillas de Huitlacoche (tortilla with corn fungus and cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 21 min

Ingredients

- 8 (6-inch) corn tortillas, approx. 12 oz (340 g) total
- 8 oz (225 g) huitlacoche, fresh or canned
- 8 oz (225 g) queso Oaxaca or queso Chihuahua, shredded
- 2 tbsp (30 ml) vegetable oil or lard
- 1 small (approx. 4 oz / 115 g) white onion, finely chopped
- 1 serrano or jalapeño chile, seeded and minced
- 2 garlic cloves, minced
- 1/4 cup (15 g) chopped fresh epazote or cilantro
- 1/2 tsp (3 g) ground cumin (optional)
- 1 tsp (6 g) coarse salt, or to taste
- Freshly ground black pepper to taste
- Lime wedges for serving

Instructions

1. Heat 1 tablespoon (15 ml) of the oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes.
2. Add the minced garlic and minced chile and cook 1 minute more. Stir in the huitlacoche and cumin (if using) and cook, stirring occasionally, until excess moisture evaporates and the mixture is savory and slightly thickened, about 6–8 minutes. Season with salt and pepper and stir in the chopped epazote or cilantro. Remove from heat.
3. Warm a comal or heavy skillet over medium heat. Lightly oil the surface or brush the tortillas with the remaining 1 tablespoon (15 ml) oil.
4. Assemble each quesadilla by placing about 2 tablespoons (30 g) shredded cheese on one half of a warmed tortilla, top with 2–3 tablespoons (30–45 g) of the huitlacoche mixture, then fold or place another tortilla on top.
5. Cook each quesadilla on the hot griddle 2–3 minutes per side, pressing gently, until the tortillas are golden and the cheese is melted. Transfer to a cutting board and cut into wedges.
6. Serve hot with lime wedges and additional chopped cilantro or salsa if desired.