Huitlacoche Enfrijoladas Corn Truffle And Black Bean Tortillas Recipes

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HUITLACOCHE ENFRIJOLADAS - CORN TRUFFLE AND BLACK BEAN TORTILLAS



Huitlacoche Enfrijoladas - Corn Truffle and Black Bean Tortillas image

Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Courtesy of a couple of associates of Rick Bayless. Cooking time is approximate.

Provided by Molly53

Categories     Lunch/Snacks

Time 4h

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil or 1 tablespoon lard
1 large white onion, peeled and sliced into long thin strips
2 heads garlic, peeled and chopped
1/2 lb carrot, peeled and diced
1 lb Huitlacoche, sliced
1 lb shiitake mushrooms or 1 lb oyster mushroom, stemmed and sliced
1 lb black beans
1/4 cup oil or 1/4 cup lard
1 head garlic, peeled and minced
salt, to taste
3 chipotle peppers
5 -6 leaves epazote (optional)
10 -12 warm tortillas
sour cream
queso fresco
radish, slices

Steps:

  • For the filling: Heat the oil in a large skillet over medium high heat and cook the sliced onion, stirring often, until rich golden brown.
  • Add the garlic to the pan and cook for 2-3 minutes more.
  • Dice and add the carrots, and continue cooking, adding a touch of water or stock as need.
  • Add huitlacoche and mushrooms to the pan and cook for an additional five minutes or until mixture is relatively dry.
  • For the sauce: Place the beans in a medium sauce pan with the oil, garlic, epazote and enough water to triple the depth of the beans.
  • Simmer over medium heat until the beans are completely tender.
  • Season generously with salt and set aside to cool at least half an hour.
  • Blend the cooked beans and their cooking liquid with the chipotles and strain into a medium sauce pan.
  • Add more liquid while blending as necessary.
  • Slowly reheat the sauce as it will stick, and season with salt if needed.
  • To assemble: Heat both the filling and the sauce.
  • Roll approximately two heaping tablespoons of the filling into each tortilla and place on plates to serve.
  • Coat the tortillas completely in the black bean sauce from end to end.
  • Garnish the dish with a drizzling of the sour cream, a sprinkling of the cheese, and finish with radish slices.

Nutrition Facts : Calories 991.4, Fat 32.2, SaturatedFat 5.7, Sodium 1173, Carbohydrate 148.6, Fiber 21.4, Sugar 10.9, Protein 30.9

TORTILLAS WITH MEXICAN CORN TRUFFLES - CHALUPAS DE HUITLACOCHE



Tortillas With Mexican Corn Truffles - Chalupas De Huitlacoche image

Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico. If you wish to save time and effort, use store bought corn tortillas cut into quarters. From Gourmet magazine courtesy of Epicurious.

Provided by Molly53

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup masa harina (corn tortilla flour, 4 1/2 oz)
3/4 cup warm water
1 large garlic clove, minced
1 teaspoon serrano chile with seeds, minced (or to taste)
1 cup white onion, minced (divided)
4 tablespoons lard or 4 tablespoons vegetable oil, divided
2 cups Huitlacoche or 2 (7 1/2 ounce) cans Huitlacoche, coarsely chopped
1 cup queso fresco or 1 cup ricotta salata, crumbled
salsa verde, cruda about 1/2 cup (store bought, Tomatillo Salsa Fresca or your own recipe)

Steps:

  • To make tortillas: Combine tortilla flour and water in a large bowl and knead with your hands until a uniform dough forms, about 1 minute.
  • Pinch off enough dough to form a 3/4" ball. (Dough should be moist but not sticky when formed into a ball. If necessary, knead a little more tortilla flour or water into dough.)
  • Form remaining dough into 3/4-inch balls, transfer to a plate, and cover with plastic wrap until needed to prevent drying out.
  • Very lightly oil comal (griddle or pizza pan), then heat over medium-high heat until hot, about 2 minutes.
  • Press 1 ball of dough between plastic squares in tortilla press to form a 3-inch tortilla (about 1/16 inch thick).
  • Peel off 1 plastic square, then, holding tortilla in your palm, carefully peel off other square and gently transfer tortilla to comal/griddle.
  • Cook until edges just loosen from comal and small brown spots appear on underside, 30 to 45 seconds.
  • Turn over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on underside, about 45 seconds.
  • Turn over again and cook, pressing down with spatula, until tortilla inflates slightly (this may not always happen), 10 to 15 seconds.
  • Wrap tortilla in folded tea towel to keep warm and moist.
  • Make more tortillas, stacking them in the tea towel.
  • Make topping: Heat lard in a large skillet; cook garlic, chili, and 1/2 cup onion until softened, about 3 minutes.
  • Add huitlacoche and 1/4 teaspoon salt; cook, stirring frequently, until heated through (about 5 minutes).
  • Assemble chalupas in batches just before serving: Warm remaining 2 tablespoons lard (if using) to liquefy.
  • Heat comal/griddle (or pizza pan) over medium heat until hot; heat 8 mini tortillas, brushing tops lightly with some of lard (about 3/4 teaspoon each).
  • While heating tortillas (1 to 2 minutes total), top each with about 1/2 teaspoon salsa, a sprinkling of reserved raw onion, and a rounded teaspoon huitlacoche mixture.
  • Transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately.
  • Keep griddle warm and repeat procedure when ready to serve the next batch of chalupas.

Nutrition Facts : Calories 158.4, Fat 9.3, SaturatedFat 3.5, Cholesterol 8.1, Sodium 2.4, Carbohydrate 17.4, Fiber 0.4, Sugar 1.1, Protein 2.1

HUITLACOCHE - MEXICAN CORN TRUFFLE



Huitlacoche - Mexican Corn Truffle image

Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Prepared this way, huitlacoche can be used in crepes, tacos and quesadillas. Cooking time is approximate.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 1 batch

Number Of Ingredients 7

3 tablespoons vegetable oil
2 tablespoons white onions, peeled and minced
2 small garlic cloves, peeled and minced
4 poblano chiles, seeded and cut into strips
1 1/2 lbs Huitlacoche (about 6 cups)
sea salt, to taste
2 tablespoons roughly chopped epazote leaves

Steps:

  • Heat the oil in a frying pan.
  • Add the onion and garlic and fry gently until translucent - about 3 minutes.
  • Add the poblano strips and fry for an additional minute.
  • Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
  • The fungus should be tender, retaining some moisture, but not soft and mushy.
  • Stir in the epazote and cook uncovered for another 2 minutes.
  • NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.

Nutrition Facts : Calories 450, Fat 41.2, SaturatedFat 5.3, Sodium 14.2, Carbohydrate 21, Fiber 3.1, Sugar 10.1, Protein 4.2

CORN TRUFFLE (HUITLACOCHE) QUESADILLAS



Corn Truffle (Huitlacoche) Quesadillas image

Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Known also as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the US and Europe. Enjoy it in these crispy quesadillas.

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 5

Number Of Ingredients 9

2 tablespoons butter
½ onion, chopped
1 garlic clove, minced
1 jalapeno pepper, seeded and chopped
5 fresh epazote leaves
1 pound fresh corn truffles (huitlacoche)
sea salt to taste
10 (6 inch) yellow corn tortillas
1 pound Oaxaca cheese, separated into strings

Steps:

  • Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
  • Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.
  • Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

Nutrition Facts : Calories 525 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 32.2 g, Fiber 7.8 g, Protein 27 g, SaturatedFat 19.5 g, Sodium 722.9 mg, Sugar 3.1 g

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