Rich, earthy, and deeply traditional
Prep time: 30 minutes
Ingredients
- Blue Maseca flour
- Water
- Cuitlacoche
- Fresh corn kernels
- Fresh epazote, finely chopped
- White onion, finely chopped
- Garlic cloves, finely minced
- Oaxaca cheese, shredded
-
Neutral oil, for sautéing
Instructions
- In a bowl, combine Maseca flour with water until a soft, pliable dough forms. Divide into small portions, roll into balls, and press into tortillas.
- Cook the tortillas on a hot comal until lightly set on both sides. Set aside.
- Heat a small amount of oil in a skillet over medium heat.
- Sauté the chopped onion until translucent, then add the garlic and cook until fragrant.
- Add the cuitlacoche (huitllacoche) and cook for a few minutes, allowing the flavors to deepen.
- Stir in the fresh corn and chopped epazote, cooking briefly until just tender. Remove from heat.
- Place a tortilla back on the comal and add a layer of Oaxaca cheese first, allowing it to begin melting.
- Spoon the warm cuitlacoche mixture over the melted cheese.
- Fold the tortilla and cook until the cheese is fully melted and the quesadilla develops light golden spots.
- Serve immediately.
Serving Tip: Melting the cheese first creates a rich base that binds the cuitlacoche mixture, resulting in a perfectly balanced bite.