• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsCopper, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-2 tbsp butter

  2. drizzle of olive oil

  3. 1 large onion , finely chopped

  4. 2 cloves garlic , finely chopped

  5. 400 g mushrooms , sliced

  6. 250 g huitlacoche (corn fungus)

  7. 8 flour or corn tortillas

  8. 250 g mature cheddar cheese

  9. 250 g mozzarella , grated

  10. lightly dressed green salad , to serve

  11. 250 g tomatoes

  12. 1 small onion , finely chopped

  13. 1 clove garlic

  14. 1 lime , juiced

  15. 2 tbsp olive oil

  16. 1 handfuls coriander , roughly torn

Instructions Jump to Ingredients ↑

  1. Heat the butter and oil in a large, heavy-bottomed frying pan and sauté the onion for 5 minutes. Add the garlic and mushrooms and continue to cook for another 5 minutes.

  2. Stir in the huitlacoche and season with salt and pepper. Cook for 1-2 minutes, stirring. Remove from the heat.

  3. For the tomato salsa: in a blender, roughly blitz together the tomatoes, onion, garlic, lime juice and olive oil. Season with salt, pepper and sugar, then add most of the coriander and blitz again.

  4. Sprinkle the tortillas with a mixture of the cheeses, and spread the huitlacoche mixture on top. Fold and put in a hot oiled pan, turning over after a minute or so. Repeat. You want the tortillas lightly browned.

  5. Serve the fried tortillas with the fresh salsa and a lightly dressed green salad. Sprinkle over the rest of the torn coriander.


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