Quesadillas de Huitlacoche

Ingredients

• 500 g (4 cups)masa harina — mixed with 3 cups warm water
• 500 g (1 lb)huitlacoche — fresh or canned, drained
• 300 g (10 oz)queso Oaxaca — torn into strings
• 1/2white onion — finely chopped
• 2serrano chiles — minced
• 2 sprigsepazote — chopped
• 3 tbspbutter or neutral oil
• 1 cupsalsa verde — to serve
• 1 tspfine salt

Method

1. Begin by finely chopping 1/2 white onion and 2 serrano chiles. Heat 3 tablespoons of butter or neutral oil in a large skillet over medium heat. Once the butter melts and begins to sizzle, add the chopped onion and chiles. Stir occasionally until the onion becomes translucent and the chiles soften, releasing their aroma, about 3 to 5 minutes.
2. Add 500 g (1 lb) of huitlacoche and 2 sprigs of epazote to the skillet. Stir to combine with the onion and chiles. Cook, stirring occasionally, until the huitlacoche collapses and darkens, and the mixture is fragrant, about 8 to 10 minutes. Remove the epazote sprigs and season with 1 teaspoon of fine salt. Set the filling aside.
3. In a large bowl, combine 500 g (4 cups) of masa harina with enough water to form a soft, pliable dough. It should feel smooth and slightly moist but not sticky. Divide the dough into small balls, about the size of a golf ball, and cover them with a damp cloth to prevent drying.
4. Place a ball of masa between two sheets of plastic, such as a cut-open plastic bag. Use a tortilla press or a flat-bottomed dish to press the masa into thin rounds, about 1/8 inch thick. If the edges crack, add a little more water to the dough and knead again.
5. Preheat a comal or a large, flat skillet over medium-high heat. Carefully lay a masa round on the hot surface. Spoon a generous amount of the huitlacoche filling onto one half of the round, then add a portion of the 300 g (10 oz) of shredded queso Oaxaca on top of the filling.
6. Using a spatula, fold the masa round over the filling to form a half-moon shape. Press the edges gently to seal. Cook for about 2 to 3 minutes on each side, or until the masa is speckled with brown spots and the cheese inside has melted and pulls into strings when you gently press the quesadilla.
7. Serve the quesadillas straight off the comal, while they are still hot and steaming. Accompany each quesadilla with a side of salsa verde, allowing the fresh, tangy flavors to complement the earthy huitlacoche and melted cheese. Enjoy this traditional dish as it brings the aroma and warmth of central Mexican home cooking to your table.