Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Steve Sando runs Rancho Gordo, a food company specializing in ingredients native to the Americas. Steve loves huitlacoche or corn smut, a fungus that grows on corn. It’s commonly served on quesadilla. We first shared this recipe for Quesadillas with Huitlacoche con Queso on July 31, 2010.
Keep reading for the full recipe…
Quesadillas with Huitlacoche con Queso
From the Food Network
2 cups fresh huitlacoche
2 Tablespoons cooking oil
1/2 cup diced onions
2 cups finely ground masa harina
1 1/4 cup cold water
1/2 tsp salt
2 cups queso blanco
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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