A simple quesadilla made with huitlacoche or corn mushrooms, instead of meat. The huitlacoche mixture makes more than you need, enough for 2-3 quesadillas depending on size.
8ozfresh or frozen huitlacocheyou can use canned huitlacoche but it's not quite the same
6oz2 large Roma tomatoes (1 one cup canned peeled whole tomatoes or equivalent)
Kosher salt, to taste
Small handful of chopped fresh cilantroEpazote can also be added, and is traditional
1Tablespoonslard or cooking oil
Crushed red pepper flakesor 1 jalapeno, chopped
1medium onion, finely chopped
½tablespoonminced garlic
2ozgrated cheese, such as queso Oaxaca, mozzarella, etc
8inchflour tortilla
Instructions
Tomatoes
Bring 2 quarts of water to a boil. Meanwhile, core the tomatoes, score the bottoms with and X, then put in the boiling water for 30 seconds or until the skin around the X starts to peel back. Remove the tomatoes, cool, peel, squeeze out the seeds and discard, then chop the tomatoes and reserve.
Huitlacoche mixture
In a saute pan, heat the lard or oil and add the onion and garlic. Cook for 3-4 minutes or until translucent, then add the huitlacoche and tomato and cook, mashing the mixture up with the back of a spoon as it cooks, until the pan is nearly dry. Season the mixture with salt to taste, add the cilantro and reserve.
Finishing and serving
To make the quesadilla, grease a large pan, such as a 12 inch cast iron skillet. Add the tortilla and warm it on both sides for a moment or two until pliable on medium heat, then add the cheese and roughly ½ -¾ cup of the huitlacoche mixture. When the cheese has started to melt, fold the quesadilla in half, pressing it down gently to help it brown evenly.
Add some extra oil if the pan looks dry. Peak under the quesadilla to check on it’s color, when one side is browned, flip it, pressing down gently again, and adding a teaspoon of oil if needed, cooking until the other side is golden brown and crisp.
When both sides are brown and crisp, remove the quesadilla to a cutting board, cut into 4 wedges, sprinkle with cilantro and serve with your favorite accompaniments.