Quesadillas de huitlacoche

Method

1. 1 Sauté the onions with the garlic, then add the huitlacoche mushrooms and epazote and sauté for 6 minutes.
2. 2 Knead the masa dough, then press it into a sheet and bake it on a dry, oil-free cast iron pan.
3. 3 Grilling on a dry pan is the asada version, which differs from the deep-fried version in that the crust is chewy instead of crispy.
4. 4 Grill the pastry sheet for 90 seconds on one side, then flip and fill one half with the cheese filling.
5. 5 Fold the pastry sheet over and bake for another 2 minutes on each side until the cheese melts completely.
6. 6 Boil tomatillo and jalapeño, then blend them into a green sauce for dipping.

With an appliance

• Oven 35 min

  Replace step 4: spray cornstarch with oil, bake on the middle rack at 220 degrees for 7 minutes and flip after 4 minutes; the dough should be evenly cooked, not sticking to the pan, but the crust should have a less metallic taste, then add the filling.