Huitlacoche Para Quesadillas
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
huitlacoche
|
* |
| 3 | tablespoons |
peanut oil
|
|
| ¼ | each |
onions
chopped |
|
| 1 | each |
garlic cloves
peeled, chopped |
|
| 2 | each |
poblano peppers
|
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
huitlacoche
|
* |
| 45 | ml |
peanut oil
|
|
| 0.3 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
peeled, chopped |
|
| 2 | each |
poblano peppers
|
*
|
| 1.3 | ml |
salt
|
|
Directions
Roast and peel the chiles poblanos, then devein and cut into strips.
Cut the fungus from the corn cobs and chop it roughly.
Set aside.
Heat the oil and cook the onion and garlic, without browning, until they are soft.
Add the chile strips, huitlacoche, epazote, and salt and cook over a medium flame until the mixture is soft and the liquid from the fungus has evaporated--about 15 minutes.
