Thomasina Miers
from
Market Kitchen
Thomasina Miers dares to be different with this Mexican dish using an edible corn fungus
Thomasina Miers dares to be different with this Mexican dish using an edible corn fungus
Huitlacoche quesadillas
Method
2. Stir in the huitlacoche and season with salt and pepper. Cook for 1-2 minutes, stirring. Remove from the heat.
3. For the tomato salsa: in a blender, roughly blitz together the tomatoes, onion, garlic, lime juice and olive oil. Season with salt, pepper and sugar, then add most of the coriander and blitz again.
4. Sprinkle the tortillas with a mixture of the cheeses, and spread the huitlacoche mixture on top. Fold and put in a hot oiled pan, turning over after a minute or so. Repeat. You want the tortillas lightly browned.
5. Serve the fried tortillas with the fresh salsa and a lightly dressed green salad. Sprinkle over the rest of the torn coriander.
Prep:
20 min
Cook: 25 min
Cook: 25 min
Ingredients
1-2 tbsp Butterdrizzle of Olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
400g Mushrooms, sliced
250g huitlacoche (corn fungus)
8 flour or corn tortillas
250g mature Cheddar cheese, grated
250g mozzarella cheese, grated
lightly dressed green salad, to serve
For the tomato salsa
250g Tomatoes1 small onion, finely chopped
1 garlic clove
1 lime, juiced
2 tbsp Olive oil
1 handful Coriander, roughly torn
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