Recipe Archives->Mexican->Huitlacoche 02

Huitlacoche Para Quesadillas

1 pound huitlacoche
3 tablespoons peanut oil
1/4 each onion chopped
1 each garlic clove peeled, chopped
2 each poblano peppers
1/4 teaspoon salt

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.

Printable version: huitlacoche02.txt.