---------- Recipe via Meal-Master (tm) v8.01

Title: Huitlacoche Para Quesadillas
Categories: Appetizers, Mexican
Yield: 12 Quesadillas

12 Corn tortillas; thick
Filling:
1 lb Huitlacoche
3 tb Peanut oil
1/4 md Onion; finely chopped
1 cl Garlic;
- peeled & finely chopped
2 sm Chiles poblanos
1 lg Epazote sprig
- (Mexican wormseed)
1/4 ts Salt

Filling:

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.

Quesadillas:

Dampen the edge of the tortilla slightly. Place 1 tb filling on one
half of the tortilla, away from the edge. Press the other half of
the tortilla over the filling, and press the edges together well.

Grease a comal, griddle, or skillet very lightly and cook the
quesadillas on both sides and then cook the broad, curved part. It
should be well cooked on the outside, with some dark brown patches
on the dough. Don't get the comal too hot; else the quesadillas
will burn on the outside while staying raw inside. Serve
immediately; they get leathery if left to stand.

Filling Variation:

Use strips of roasted, peeled Poblano peppers and Asadero or Oaxaca
cheese. Chopped boiled potatoes mixed with Mexican chorizo is very
good also. Don't try to substitute the Spanish or Portuguese
chorizo.

Recipe FROM: The Cuisines of Mexico by Diana Kennedy

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