Photograph of the finished Huitlacoche quesadilla

Mexico · Bánh ngô kẹp nấm bắp Huitlacoche

Huitlacoche quesadilla

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 12.7 oz
  • Photograph of Huitlacoche corn smut Huitlacoche corn smut 12.7 oz
  • Photograph of Oaxaca cheese Oaxaca cheese 7.1 oz
  • Photograph of Shallots Shallots 1.2
  • Photograph of Epazote leaves Epazote leaves 0.4 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Oil Oil ¼ cup
  • Photograph of Garlic Garlic 4 cloves

Method

  1. 1 Knead the masa dough with 60 ml of warm water for 3 minutes, then press it into 3 thin pastry shells, 3 mm thick.
  2. 2 Sauté chopped shallots, garlic, and chili peppers for 3 minutes, then add the mushrooms and stir-fry for 6 minutes until the mushrooms release their juices and turn black like ink.
  3. 3 Season with salt, add epazote leaves, and simmer for 3 minutes to prevent the filling from wetting the pastry shell.
  4. 4 Toast the pastry shell on a dry pan for 1 minute, flip it over, and then layer the cheese and mushroom filling on half of it.
  5. 5 Fold the pastry and bake for another 2 minutes on each side; huitlacoche is a parasitic mushroom that grows on corn, so it must be sautéed until all the dark liquid is released to bring out its characteristic earthy flavor.

With an appliance

  • Oven 40 min

    Replace step 4: Spread the bread on the top rack of the oven at 240 degrees for 6 minutes, then rotate the tray at minute 3. The heat from above sears the surface evenly without needing to constantly monitor it, but the smoky flavor will be milder than with direct baking.

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