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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