Small handfulroughly 2 Tablespoons chopped fresh cilantro
3-4leavesfresh epazotetorn
Kosher salt and fresh ground black pepper
2tablespoonslard or cooking oil
1teaspoon chili powder
8ozgrated oaxaca cheesesee note
Masa
2cupsmasa flour
2cupswarm water
1teaspoonkosher salt
1Tablespoonghee or cooking oil
Instructions
Huitlacoche
Remove the tomatoes from the can, reserving the juice. Holding the tomatoes over a bowl in the sink, squeeze out the seeds, reserving the tomatoes. Discard the seeds. Chop the tomatoes roughly, combine back with the juice, and reserve.
Preheat the oven to 350.
In a large stainless steel saute pan, cook the garlic in the oil until light golden and aromatic. Add the onion to the pan and cook for a minute or two, then add the huitlacoche and a pinch of salt, cook, stirring occasionally for 4-5 minutes, or until the huitlacoche has started to release some juice.
Continue cooking the huitlacoche until the pan is nearly dry. Add the tomatoes and their juice, then cook, uncovered, until the pan seems nearly dry.
Transfer the pan to the oven and bake, uncovered, for 10-15 minutes, stirring once during the process, until you have a thick mushroom, tomato and onion pulp. Stir in the cilantro and epazote, if using.
Double check the seasoning for salt and adjust as needed, then allow to cool for a minute or two.
Assembling the Tortillas
For each tortilla form two 2 oz balls of masa. Form the balls into thin patties on top of squares of wax paper then, for each ball of masa, put another square of wax paper over it, and press the patties down into a thin fresh tortilla using a tortilla press as pictured. You can use a rolling pin in a pinch, but it's not ideal.
Put a generous tablespoon of grated cheese, and 2 tablespoons of huitlacoche filling in the middle of one tortilla, then, remove the wax paper from one side of the other tortilla, pressing down to form a ravioli shape.
Press the edges closed, then fry on a hot comal on both sides until golden and hot. Serve with salsa or hot sauce on the side.
Notes
Cheese
You can use a number of different types of cheese here, preferably a melting one like Oaxaca or cheddar cheese.