QUESADILLAS WITH HUITLACOCHE CON QUESO
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.
SOUFFLé OF HUITLACOCHE - CORN TRUFFLE AND SQUASH BLOSSOM
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico. Found online from the University of Illinois and thought it was too interesting not to share. Preparation time is approximate.
Provided by Molly53
Categories Cheese
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the huitlacoche: Remove the mushroom from the cob and chop it roughly and set aside with the squash/pumpkin blossoms.
- Heat the oil and saute the onion and garlic until transparent.
- Add the huitlacoche and the blossoms along with the chiles, epazote and salt.
- Let simmer over a medium flame until the liquid of the huitlacoche and the blossoms has evaporated.
- Cover and store the mixture for one hour in the refrigerator and correct seasoning if necessary.
- For the souffle: Butter and flour a 2 quart baking or soufflé dish; set aside.
- Melt the butter in a saucepan, add the flour and stir constantly with a whisk over medium heat for two to three minutes.
- Add the cold milk.
- Season with salt, cayenne and nutmeg; stir until mixture is smooth and thick.
- Remove from heat and cool slightly.
- Combine egg yolks with the creme fraiche and beat them into the flour and milk mixture.
- Stir in the huitlacoche and squash/pumpkin blossoms along with the cheese until well blended.
- Pour the mixture into the prepared soufflé or baking dish.
- Bake in a preheated oven at 375° for 30 minutes.
- Check the consistency by using a toothpick to assure its proper baking. (Tooth pick should come out clean when done).
- Serve immediately.
Nutrition Facts : Calories 510.6, Fat 39.5, SaturatedFat 17.7, Cholesterol 264.2, Sodium 554.5, Carbohydrate 20.8, Fiber 2.4, Sugar 2.8, Protein 20.1
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 Mexican Recipes
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 - MEXICAN CORN TRUFFLE
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Prepared this way, huitlacoche can be used in crepes, tacos and quesadillas. Cooking time is approximate.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 1 batch
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 poblano strips and fry for an additional minute.
- Add the huitlacoche 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 huitlacoche is too 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 liquid over higher heat.
Nutrition Facts : Calories 450, Fat 41.2, SaturatedFat 5.3, Sodium 14.2, Carbohydrate 21, Fiber 3.1, Sugar 10.1, Protein 4.2
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- If using fresh huitlacoche, the package will instruct wether it needs to be rinsed or not. For the canned simply open and use, the canned huitlacoche comes ready to use. If using the jarred version only if it comes in brine then you can drain otherwise do read the instructions on the jar but you should just be able to use as desired. If you'd like you can remove any corn silk from any of the huitlacoche you use.
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