Huitlacoche Salsa Recipes

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HUITLACOCHE SALSA



Huitlacoche Salsa image

Provided by Aarón Sánchez

Time 25m

Yield 2 cups

Number Of Ingredients 13

2 tablespoons olive or corn oil
1 red onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 jalapeno, finely minced
2 (6-ounce) cans huitlacoche or 1/2 pound fresh huitlacoche
1 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup finely chopped scallion
1/2 cup finely chopped cilantro
Serving suggestion: serve with chicken or other poultry.

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.

QUESADILLAS WITH HUITLACOCHE CON QUESO



Quesadillas with Huitlacoche con Queso image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 cups fresh huitlacoche
2 tablespoons cooking oil
1/2 cup diced onions
2 cups finely ground masa harina
1 1/4 cup cold water
1/2 teaspoon salt
2 cups queso blanco

Steps:

  • Cut huitlacoche off corncob and dice. Heat a medium saute pan with oil, add onions cook until soft. Add huitlacoche saute until tender, about 5 minutes.
  • In a medium bowl combine the masa harina, water, and salt and stir until smooth.
  • The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water, a tablespoon at a time until a test piece does not crack.
  • Place a small ball of dough between two pieces of waxed paper and press or roll into a small tortilla.
  • Folding the raw dough, make a pocket, and fill with a tablespoon each of Sauteed huitlacoche and queso blanco. Seal the edge. Cook on grill for 5 minutes until golden brown.

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