Huitlacoche is a parasitic fungus of corn, considered a delicacy since Aztec times, with an earthy flavor and unique umami. Huitlacoche quesadillas are a treasure of seasonal Mexican cuisine, especially in summer. Its velvety texture contrasts with the melted cheese in each bite.
Mexican
Huitlacoche quesadillas
Quesadillas de huitlacoche con queso oaxaca, epazote y chile serrano.
- Mexico
- MAIN COURSES
- Vegetarian
- Light
- High fiber
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 16 g
- Fiber 5 g
- Carbohydrates 42 g
- Fat 18 g
- Sodium 460 mg
Story behind the dish
Preparation
Huitlacoche quesadillas are a Mexican preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 large corn or flour tortillas.
- Have ready: 300 g of drained fresh or canned huitlacoche.
- Have ready: 1/2 julienne white onion.
- Have ready: 2 cloves of minced garlic.
- Have ready: 2 chopped serrano chiles.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat oil in a frying pan and fry onion
Heat oil in a frying pan and sauté onion, garlic and serrano pepper until soft.
-
Add the huitlacoche and cook for 8 minutes, stirring until…
Add the huitlacoche and cook for 8 minutes, stirring until it releases juice and evaporates.
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Incorporate epazote
Add epazote, salt and pepper; cook 2 more minutes and reserve hot. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Heat a tortilla on a comal with butter
Heat a tortilla on a comal with butter, place cheese and huitlacoche filling on one half.
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Fold the tortilla and brown on both sides until the cheese is...
Fold the tortilla and brown on both sides until the cheese melts and the dough is golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Repeat with the rest of the tortillas and filling
Repeat with the rest of the tortillas and filling.
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Serve cut into triangles with cream.
Serve cut into triangles with cream, sauce and lemon.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with pumpkin flower instead of huitlacoche.
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