Huitlacoche Filling Recipes
CORN TRUFFLE (HUITLACOCHE) QUESADILLAS
Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Known also as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the US and Europe. Enjoy it in these crispy quesadillas.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 525 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 32.2 g, Fiber 7.8 g, Protein 27 g, SaturatedFat 19.5 g, Sodium 722.9 mg, Sugar 3.1 g
HUITLACOCHE QUESADILLAS RECIPE
Recipe for quesadillas filled with huitlacoche, sautéed onions, and tomatoes prepared with corn tortillas.
Provided by Andrés Carnalla
Categories Antojitos
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 2 quesadillas, Calories 353 kcal, Carbohydrate 31 g, Protein 20 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 904 mg, Fiber 5 g, Sugar 5 g
HUITLACOCHE FILLING
Huitlacoche is a Mexican dish. North of the border, people consider "corn smut" (the invasive fungus that turns corn into this) as ruining the crop. I heard about it and thought "ew" but then I decided to try a huitlacoche quesadillas at a local cafe at Polk and Washington here in San Francisco. This instantly made me want to find my own way to cook it so it wouldn't be so expensive. This is a recipe for it. I will post more. You can find canned huitlacoche at any hispanic grocery. If you like mushrooms, you'll love this.
Provided by JubalHarshaw
Categories Corn
Time 36m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 45, Fat 4.1, SaturatedFat 0.3, Sodium 16.9, Carbohydrate 2.1, Fiber 0.3, Sugar 1, Protein 0.4
CHICKEN AND HUITLACOCHE STUFFED CHILES
This dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned color and are significantly hotter. If a poblano makes your eyes water as you clean it, that's a sure indication that it might be hot enough to overwhelm the taste of the filling, in which case it should be soaked and rinsed after the seeds are removed. Both salt and vinegar draw heat, so use either salt water or a vinegar solution to soak the chiles. One to two hours is usually long enough, after which time they should be rinsed thoroughly and blotted dry before filling.
Provided by adopt a greyhound
Categories Mexican
Time 40m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the poblanos very well, pat them dry and set them aside while the filling is prepared.
- Heat the oil in a large saucepan, sauté the onion and garlic until transparent, add the chicken, epazote and huitlacoche and cook until the juice from the huitlacoche has evaporated.
- Stuff the chiles and place them in a buttered baking dish.
- In a medium skillet, melt the butter, add the flour and cumin and cook until golden.
- Whisk in the milk gradually, over medium heat, making a white sauce.
- Remove from heat, stir in the cream, and add salt and pepper to taste.
- Pour the sauce over the chiles, top with the shredded cheese and bake, uncovered, at 350º until the cheese is golden and bubbly.
Nutrition Facts : Calories 472.5, Fat 32.5, SaturatedFat 15.6, Cholesterol 83.3, Sodium 669.2, Carbohydrate 24.1, Fiber 3.5, Sugar 4.7, Protein 23.1
More about "huitlacoche filling recipes"
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- In a medium frying pan, heat the oil over medium heat. Separately, finely chop the onion and garlic.
- Add the onion to the pan and lightly sauté for 2 minutes, or until the onion becomes transparent. Add the garlic and continue cooking for one minute.
- Next, add the Huitlacoche and epazote to the frying pan. As you continue to cook, the Huitlacoche will release a bit of liquid, so stir lightly. Continue sautéing for about 5 more minutes, after which the ingredients will be done. Do not overcook them, otherwise they will become dry.
- Place a portion of about 2 tablespoons of the sautéed ingredients in each tortilla, and serve the tacos alongside a good raw serrano salsa.
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To prepare one quesadilla, top one tortilla with 4 oz. of the Huitlacoche Filling, 5 oz. of queso fresco crumbles and top with second tortilla. 2.) In a skillet over medium heat, ladle ½ oz. of melted butter into the pan and griddle or press quesadilla on each side until crispy.
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2020-09-01 Try this Mexican delicacy in your quesadillas! Course Main Course, Side Dish. Cuisine Mexican. Keywords adult-approved, dairy-free, easy, gluten-free, quick, salsa, vegan, vegetarian. Prep Time 30 minutes. Cook Time 20 minutes. Servings 4. …
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Huitlacoche Para Quesadillas recipe: Try this Huitlacoche Para Quesadillas recipe, or contribute your own. Add your review, photo or comments for Huitlacoche Para Quesadillas. Mexican Appetizers Spicy
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Instructions. Heat oil and butter on medium heat. Add onion and garlic and saute until onion is translucent. Add huitlacoche and salt and pepper to taste. Saute for two or three minutes on medium high heat moving constantly until all liquid evaporates. Remove huitlacoche mixture from heat and pour in blender.
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