| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Huitlacoche |
| 3 |
tb |
Peanut oil |
| 1/4 |
|
Onion, med; finely chopped |
| 1 |
|
Garlic clove; peeled & finely chopped |
| 2 |
|
Chiles poblanos, small |
| 1 |
|
Epazote sprig; large (Mexican wormseed) |
| 1/4 |
ts |
Salt |
|
|
The Cuisines of Mexico |
|
|
Diana Kennedy |
INSTRUCTIONS
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.
Makes enough filling for 12 quesadillas.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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