Quesadillas de Huitlacoche
Corn Truffle Quesadillas
Fresh corn truffle (huitlacoche) is sautéed with onion, serrano, and epazote until its liquid reduces, then folded into fresh masa dough with optional Oaxaca cheese and griddled on a comal.
Quesadillas de Huitlacoche
✦ Antes de Empezar
Before you cook
What exactly is huitlacoche?
It's the corn fungus, sometimes called corn truffle, that grows on ears of corn. The recipe uses it fresh or canned — if canned, drain it well before sautéing so the filling reduces properly instead of turning watery.
Ingredientes· 9View
- 3 cupsMasa harina
- 2 1/4 cupsWarm water
- 1 teaspoonSalt
- 1 pound (450 g)Fresh or canned huitlacoche, drained if canned
- 1/2White onion, chopped
- 1Serrano chile, chopped
- 2 sprigsEpazote, chopped
- 1 tablespoonOil
- 10 ouncesOaxaca cheese, optional
Instrucciones
6 pasosCocina el huitlacoche
Cook the huitlacoche
Sauté the onion and serrano in oil until soft, then add the huitlacoche and cook 8 to 10 minutes until its liquid reduces.
Sazona el relleno
Season the filling
Add the epazote and salt to taste, then cool slightly.
Prepara la masa
Prepare the dough
Mix the masa dough and rest for 15 minutes.
Rellena las tortillas
Fill the tortillas
Press each portion into a tortilla, then add huitlacoche and optional cheese to one half.
Cocina en el comal
Cook on the comal
Fold, seal, and cook on a comal for 3 to 4 minutes per side.
Sirve
Serve
Serve with salsa verde or crema.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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