Teresa's Recipes
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
- 2 cups, cooked and chopped Huitlacoche
- 8 Corn tortillas
- 2 cups Enchilada sauce
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 1 tablespoon Olive oil
- 1 cup, crumbled Queso fresco
- 1/4 cup, chopped (for garnish) Cilantro
- 1, sliced (for serving) Avocado
- for serving Lime wedges
Dietary Notes
- 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
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.