| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican | 1 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Huitlacoche * |
| 8 | Fresh tortillas | |
| 1 | Sprig epazote; chopped | |
| 14 | Cloves garlic diced | |
| Serrano chili; as desired | ||
| 1 | Onion; diced | |
| Oil | ||
| Salt |
INSTRUCTIONS
*(if huitlacoche is not available, squash flower - flor de calabaza - is often substituted) 1. Wash the huitlacoches well. 2. Toast and dice the serrano chilis 3. Fry the onion and garlic. Add the huitlacoche, chili, the epazote and salt and cover the pan. Leave on high heat until the huitlacoches are well cooked. 4. Fill the tortillas, and fold them to form quesadillas. Cook on both sides. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <kirkland@gj.net> on Nov 07, 1997
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”