Huitlacoche Guisado(Corn Truffle Filling)
Ingredients
- Avocado oil
- 1/2 sweet onion diced
- 1 large serrano or jalpeño minced
- 1-2 cloves garlic minced
- 8 oz Huitlacoche
- 1/3 teaspoon cumin
- 1/3 teaspoon Mexican oregano crushed
- Salt and pepper, to taste
Instructions
- In a skillet, at medium heat, add 1 tablespoon of oil. Add the onion, serrano(or jalapeño) and garlic. Season lightly with salt and pepper. Saute for 6-8 minutes, stirring often. Add in the remaining ingredients. Stir well to combine. Cook at a low simmer for 10 minutes. Taste for salt.
Notes
Quesadillas de Huitlacoche
You Will Need
1 Recipe for huitlacoche filling, see above
1 full cup shredded Oaxaca, string cheese or Chihuahua cheese
8 homemade or store bought corn tortillas(see link below) Directions Preheat comal or large griddle pan to medium heat for 5 minutes. Brush one side of tortillas with oil, set aside. Lay tortillas on hot surface and cook for 45 to 50 seconds. Add cheese to one side of tortilla, along with 2 tablespoons of huitlacoche filling. Fold over to form a taco shape. For soft queadillas, flip and cook just until cheese melts. For crispy, continue cooking until tortilla browns, turning as needed. Serve with corn relish(elote con rajas) and your favorite salsa. Yields 4 servings. Tips~ To keep quesadillas warm, I line a covered pan or dish with a clean kitchen towel. As I cook the quesadillas, I place them in between the towel and cover the pan. Although this is not ideal if you prefer a crispy shell.
1 full cup shredded Oaxaca, string cheese or Chihuahua cheese
8 homemade or store bought corn tortillas(see link below) Directions Preheat comal or large griddle pan to medium heat for 5 minutes. Brush one side of tortillas with oil, set aside. Lay tortillas on hot surface and cook for 45 to 50 seconds. Add cheese to one side of tortilla, along with 2 tablespoons of huitlacoche filling. Fold over to form a taco shape. For soft queadillas, flip and cook just until cheese melts. For crispy, continue cooking until tortilla browns, turning as needed. Serve with corn relish(elote con rajas) and your favorite salsa. Yields 4 servings. Tips~ To keep quesadillas warm, I line a covered pan or dish with a clean kitchen towel. As I cook the quesadillas, I place them in between the towel and cover the pan. Although this is not ideal if you prefer a crispy shell.