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Enchiladas de Huitlacoche
Indulge in the rich and earthy flavors of Enchiladas de Huitlacoche, a Mexican delicacy that showcases huitlacoche, or corn fungus, often referred to as 'Mexican truffle.' These enchiladas are lovingly filled with a savory huitlacoche mixture, rolled in soft corn tortillas, and baked to perfection under a blanket of tangy enchilada sauce and melted queso fresco. Perfect for a special occasion or a delightful weeknight dinner, this dish is a celebration of traditional Mexican culinary heritage.
Ingredients
- Huitlacoche
- 2 cups, cooked and chopped
- Corn tortillas
- 8
- Enchilada sauce
- 2 cups
- Onion
- 1 medium, chopped
- Garlic
- 2 cloves, minced
- Olive oil
- 1 tablespoon
- Queso fresco
- 1 cup, crumbled
- Cilantro
- 1/4 cup, chopped (for garnish)
- Avocado
- 1, sliced (for serving)
- Lime wedges
- for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes, until the onion is translucent and fragrant.
- Stir in the cooked huitlacoche and cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat.
- Warm the corn tortillas in a dry skillet or microwave until they are pliable, taking care not to overcook them.
- Spread a spoonful of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Take each tortilla and place a generous spoonful of the huitlacoche mixture in the center. Roll it up tightly and place seam-side down in the baking dish.
- Once all tortillas are filled and arranged, pour the remaining enchilada sauce over the top, ensuring they are well coated.
- Sprinkle the crumbled queso fresco evenly over the sauce.
- Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve hot with sliced avocado and lime wedges on the side.
Tips
- For an extra kick, consider adding diced jalapeños to the huitlacoche mixture.
- Feel free to substitute the queso fresco with shredded cheese of your choice, such as Monterey Jack or cheddar.
- Huitlacoche can be substituted with sautéed mushrooms for a similar texture if you can't find it.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 320 Fat: 14g Carbs: 40g Protein: 9g Sodium: 800mg Sugar: 2g
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