Ingredients Jump to Instructions ↓

  1. 2 cups fresh huitlacoche

  2. 2 tablespoons cooking oil

  3. 1/2 cup diced onions

  4. 2 cups finely ground masa harina

  5. 1 1/4 cup cold water

  6. 1/2 teaspoon salt

  7. 2 cups queso blanco

Instructions Jump to Ingredients ↑

  1. Cut huitlacoche off corncob and dice . Heat a medium saute pan with oil, add onions cook until soft. Add huitlacoche saute until tender, about 5 minutes. In a medium bowl combine the masa harina, water, and salt and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water, a tablespoon at a time until a test piece does not crack. Place a small ball of dough between two pieces of waxed paper and press or roll into a small tortilla . Folding the raw dough, make a pocket, and fill with a tablespoon each of Sauteed huitlacoche and queso blanco. Seal the edge. Cook on grill for 5 minutes until golden brown.


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