Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Huitlacoche 2 Chiles poblanos, small
3 tb Peanut oil 1 Epazote sprig; large
1/4 Onion, med; finely chopped - (Mexican wormseed)
1 Garlic clove; peeled 1/4 ts Salt
- finely chopped

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.

The Cuisines of Mexico
Diana Kennedy

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