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Huitlacoche Quesadillas with Green Sauce (salsa verde)

Hello friends, here I am again with another very nice recipe. This time it’s something different and unique, nothing less than huitlacoche quesadillas accompanied by the traditional green sauce.

The Huitlacoche mushroom also known as corn smut or Mexican truffle. It is a fungus, which grows randomly on organic corn (not sprayed with any fungicide). Origins Huitlacoche dates back to the Aztecs who enjoyed the corn fungus as part of their diet and nowadays is also part of Mexican’s cuisine.

For Quesadillas
10 Tortillas
1 Huitlacoche can
200 grams Gratin cheese of your preference
50 grams Corn kernels
Cayenne pepper To taste
½ Onion
100 milts Oil
For salsa
1 Tomatillos can (400 grams drained)
½ Onion
3 Jalapenos peppers can (199 grs drained)
1 bunch Coriander sprig
Salt To taste

For sauce: Toast the onion.Finely chop coriander sprigs 2 (20 gr.).Drain the tomatillos can (do not through the water) and transfer it to the blender, with onion, jalapeno peppers and coriander. Slightly Blend the Ingredients.Add salt to taste.If you like spicier, add jalapenos peppers to the blend.

Pour in a bowl the mixture that was blended and mix very well the green salsa with a mixing spatula.

Keep a small amount in a bowl and leave the rest in the fridge.

For quesadillas: Low heat oil in a pan, add finely chopped onion.Add then huitlacoche slightly chopped in case of finding large pieces.Add corn kernels and let it cook until it forms a paste without letting it dry.Season with pepper and salt. You can add more pepper to the mixture if you want it spicier.Heat the tortilla without allowing it to harden and fill it with huitlacoche and cheese and then fold.Now heat the quesadillas until the cheese gets melted.

You can also fry the quesadillas in heated oil until they get crispy and then putting them in a towel to absorb the oil.

Finally serve three quesadillas in a plate accompanied with a small bowl of your already prepared green sauce.

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