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Quesadilla de Huitlacoche
Corn fungus quesadilla - the truffle of Mexico folded into a fresh masa quesadilla. Earthy and luxurious, this dish highlights the unique flavor of huitlacoche.
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- 400 g Fresh masa harina dough(Can be purchased at Mexican markets or made from masa harina and water.)
- 300 g Huitlacoche(Fresh or canned. If canned, drain well.)
- 1 medium Yellow onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 2 sprigs Epazote(Fresh leaves, finely chopped. If unavailable, a pinch of dried oregano can be substituted, though the flavor will differ.)
- 2 tablespoons Vegetable oil or lard
- 150 g Oaxaca cheese(Shredded or thinly sliced. Monterey Jack or a mild white cheddar can be substituted.)
- to taste Salt
- for serving Salsa verde(Optional, but recommended.)
- for serving Crema mexicana(Optional.)
ðšâð³ äœãæ¹
- 1
Prepare the Huitlacoche Filling: Heat the vegetable oil or lard in a large skillet over medium heat (about 190°C / 375°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 8 minutes - 2
Add the huitlacoche to the skillet. Cook, stirring occasionally, until any excess moisture has evaporated and the mixture is slightly thickened, about 8-10 minutes. Stir in the chopped epazote and season with salt to taste. Remove from heat and set aside.
â±ïž 10 minutes - 3
Prepare the Masa: Divide the masa dough into 4 equal portions. On a lightly floured surface or between two pieces of plastic wrap, flatten each portion into a disc about 6-7 inches in diameter and about 1/8 inch thick. If using a tortilla press, line it with plastic wrap and press each portion.
â±ïž 5 minutes - 4
Assemble the Quesadillas: Heat a comal or a large, dry skillet over medium-high heat (about 200°C / 400°F). Carefully place one masa disc onto the hot comal. Cook for about 1-2 minutes per side, until it starts to puff slightly and develops a few golden-brown spots. It should be pliable but not fully cooked.
â±ïž 4 minutes - 5
Spoon about a quarter of the huitlacoche filling onto one half of the masa disc. Top with a generous amount of shredded Oaxaca cheese. Fold the other half of the masa disc over the filling to create a half-moon shape. Gently press the edges to seal.
â±ïž 3 minutes - 6
Cook the Quesadillas: Return the folded quesadilla to the hot comal. Cook for about 3-5 minutes per side, or until the masa is golden brown and cooked through, and the cheese is fully melted and gooey. You may need to adjust the heat to prevent burning.
â±ïž 6 minutes - 7
Serve immediately, cut in half if desired, with salsa verde and crema mexicana on the side.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âHuitlacoche, often called the 'Mexican truffle', has a unique earthy, smoky, and slightly sweet flavor profile.
- âUsing fresh masa dough will yield the best texture and flavor for your quesadillas.
- âEpazote is a traditional herb in Mexican cuisine with a distinct flavor. If you can't find it, a small amount of dried oregano can be used as a substitute, but the authentic taste will be altered.
- âEnsure your comal or skillet is hot before placing the masa to achieve a good sear and prevent sticking.
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- Add sautéed squash blossoms along with the huitlacoche for an extra layer of flavor and texture.
- For a dairy-free version, omit the cheese or use a dairy-free shredded cheese alternative.