Huitlacoche Quesadilla: A Taste of Mexico’s “Black Gold”

Introduction

Huitlacoche, often called “Mexican truffle” or “corn smut,” is a culinary treasure deeply rooted in Mexican tradition. This unique ingredient, a fungus that grows on corn, boasts an earthy, smoky-sweet flavor that elevates any dish. The huitlacoche quesadilla, a simple yet exquisite creation, showcases this delicacy in all its glory. Whether served as a quick snack, a delightful appetizer, or a satisfying meal, the huitlacoche quesadilla is a testament to the versatility and richness of Mexican cuisine. This recipe aims to guide you through creating a truly authentic and delicious experience.

Understanding Huitlacoche

Traditional Meat Substitute:

• Huitlacoche’s savory, umami-rich flavor profile makes it a compelling meat substitute. Its deep, complex taste and slightly chewy texture provide a satisfying mouthfeel, while its nutritional value, packed with amino acids and fiber, adds to its appeal. For vegetarians and those looking to explore unique flavors, huitlacoche offers a delightful alternative.

Buying Huitlacoche:

• Finding huitlacoche can be an adventure. During the rainy season, you might find fresh huitlacoche at farmers’ markets or specialty stores. However, canned or frozen versions are readily available year-round. When purchasing canned or frozen, look for reputable brands that prioritize quality. Fresh huitlacoche should have a dark, velvety appearance. Store it in the refrigerator and use it promptly.

Preparing the Huitlacoche Filling

Mixing the Huitlacoche with Other Ingredients:

Using corn fungus, or huitlacoche, as a meatless alternative, this quesadilla is very simple. The huitlacoche mixture will make some extra, enough for 2 or 3 quesadillas, based on how large they are.

Ingredients:

• 8 oz fresh or frozen huitlacoche
• 6 oz (2 large Roma tomatoes, or 1 cup canned peeled whole tomatoes)  
• Kosher salt, to taste
• Small handful of chopped fresh cilantro (or epazote, if desired)
• 1 tablespoon lard or cooking oil
• Crushed red pepper flakes or 1 jalapeño, chopped
• 1 medium onion, finely chopped
• ½ tablespoon minced garlic

Instructions:

Preparation Steps:

Tomatoes:

• Begin by bringing approximately two liters of water to a rolling boil.
• While the water heats, prepare the tomatoes. Remove the core, and gently score an “X” on the bottom of each tomato.
• Carefully place the tomatoes into the boiling water and allow them to remain for about 30 seconds, or until the skin begins to peel back at the scored “X.”
• Extract the tomatoes from the boiling water and permit them to cool naturally.. Once cooled, peel away the skin, extract the seeds, and finely chop the remaining tomato flesh. Set aside.

Huitlacoche Filling:

• Heat a tablespoon of lard or cooking oil in a sauté pan over medium heat.
• Add finely chopped onion and minced garlic to the pan and sauté for three to four minutes, or until the onions become translucent.
• Introduce the prepared huitlacoche and chopped tomatoes to the pan.
• Continue to cook the mixture, occasionally mashing it with the back of a spoon, until most of the liquid has evaporated from the pan.
• Season the mixture with salt to your preference, and add fresh chopped cilantro. Set the filling aside.

Quesadilla Assembly and Cooking:

• Lightly grease a large skillet, preferably a 30-centimeter cast iron skillet.
• Place a tortilla in the skillet and warm it on both sides for a brief period, ensuring it becomes pliable.
• Distribute grated cheese evenly over one half of the tortilla.
• Spoon approximately 120 to 180 milliliters of the prepared huitlacoche filling over the cheese.
• Once the cheese begins to melt, fold the tortilla in half, creating a semi-circular shape. Gently press down on the quesadilla to ensure even browning.
• If the skillet appears dry, add a small amount of additional oil.
• Periodically check the underside of the quesadilla for browning. Once one side is golden brown, flip the quesadilla and gently press it down again. Add a teaspoon of oil if needed. Keep cooking until the underside achieves a golden-brown hue and crispy texture..
• Once both sides are browned and crisp, remove the quesadilla from the skillet and transfer it to a cutting board.
• Cut the quesadilla into four wedges, sprinkle with fresh cilantro, and serve immediately with your preferred accompaniments.

Assembling the Quesadillas

Flour Tortilla vs. Corn:

• The choice between flour and corn tortillas depends on personal preference. Corn tortillas, the traditional choice, offer an authentic flavor and are naturally gluten-free. Flour tortillas, on the other hand, provide a softer texture and are generally easier to handle. Warm the tortillas on a griddle or skillet to soften them and enhance their flavor.

Cheese Selection:

• Traditional Mexican cheeses like Oaxaca, queso fresco, or Chihuahua are ideal for quesadillas. Their melting properties and mild flavors complement the huitlacoche. However, Monterey Jack or mozzarella can also be used. Distribute the cheese evenly over one half of the tortilla.

Assembling and Cooking:

• Spoon the huitlacoche filling over the cheese. Fold the tortilla in half, creating a semi-circle. Cook the quesadillas on a hot griddle or skillet until golden brown and the cheese is melted. Turn them over at the midpoint of cooking to guarantee uniform cooking.. Press down gently with a spatula to help them brown evenly.

Serving and Enjoying

Garnishes and Accompaniments:

• Serve the quesadillas hot, garnished with your favorite toppings. A dollop of salsa, guacamole, sour cream, or crema adds a refreshing touch. Fresh cilantro and a squeeze of lime juice brighten the flavors.

Serving Suggestions:

• Huitlacoche quesadillas can be enjoyed as a satisfying appetizer, a quick snack, or a light meal. Pair them with a cold Mexican beer or a refreshing agua fresca.

Storing Leftovers:

• Remaining quesadillas will keep in the fridge for a period of two to three days. Reheat them on a griddle or in a skillet until warmed through.

Conclusion

Creating huitlacoche quesadillas is a delightful culinary journey that allows you to experience the unique flavors of Mexico’s “black gold.” By following these steps and experimenting with variations, you can create a truly memorable dish. Whether you’re a seasoned cook or a novice in the kitchen, this recipe provides a simple yet rewarding way to enjoy the deliciousness and cultural significance of huitlacoche. Enjoy!