Huitlacoche Para Quesadillas

Huitlacoche is the prized Mexican corn smut fungus, sometimes called “Mexican truffle” by chefs trying to make it sound less unsettling to Anglo eaters. Shaved from corn cobs as a bluish-black, mushroomy mass, it cooks into something genuinely remarkable: earthy, slightly sweet, with the depth of the finest black mushrooms and a whisper of fresh corn.

This is the classic preparation for folding into quesadillas. Roasted, peeled poblano strips and softened onion build the aromatic base. Huitlacoche joins with fresh epazote (the essential Mexican herb with no real substitute) and salt, cooking until the fungus releases its liquid and the mixture concentrates into a dark, earthy, spoonable filling.

Chef Tips

• Roast the poblanos over an open flame or under the broiler until blackened on all sides, then sweat in a covered bowl or paper bag for 10 minutes. The steam loosens the charred skins so they rub off easily.
• Do not skip the epazote. This pungent, slightly minty herb defines the dish, and dried epazote is an acceptable substitute if fresh is unavailable. There is no true replacement.
• Cook until the liquid fully evaporates. Wet huitlacoche will turn quesadillas soggy and the cheese will not melt properly around it.
• Use fresh huitlacoche if you can find it (Latin markets in summer and fall). Canned or frozen is the backup option, but the fresh flavor is significantly brighter.

Variations

• Fold the finished huitlacoche into warm tortillas with melted Oaxaca cheese for the canonical quesadilla.
• Add a tablespoon of crema or sour cream at the end for a richer filling for crepes or eggs.
• Use as a taco filling with fresh cilantro, crumbled queso fresco, and a squeeze of lime.