Photograph of the finished Quesadillas de huitlacoche

Mexico · Bánh ngô xanh nướng chảo nhân nấm bắp

Quesadillas de huitlacoche

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.8 lb
  • Photograph of Huitlacoche corn smut Huitlacoche corn smut 1.6 lb
  • Photograph of Oaxaca cheese Oaxaca cheese 14.1 oz
  • Photograph of Epazote leaves Epazote leaves 1.7 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Tomatillos Tomatillos 1.1 lb

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.

Start cooking