What is Huitlacoche and Quesadillas de Huitlacoche Recipe

Huitlacoche also known as Mexican corn truffle or corn smut is truly a delicacy. It tastes like a mild mushroom and it pairs wonderfully in quesadillas. This is a favorite treat in my house and you’ll love it too. 

A small brown bowl filled with cooked huitlacoche which is a type of Mexican corn truffle. On top is a single sprig of cilantro.
Cooked Huitlacoche

What Is Huitlacoche?

Huitlacoche (pronounced similar to this, whee-tla-ko-cheh) is a mushroom (fungi) that grows around the corn kernels of ears of corn.

This is technically a disease and often destroyed by corn farmers around the World — but not in Mexico, here it’s consider a delicacy.

This mushroom, or truffle or corn fungus or even sometimes called “corn smut”, has been a food enjoyed by the native Aztecs since before the arrival of the Spanish.

Another name for it is cuitlacoche.

A small plastic black container filled with raw huitlacoche which is Mexican corn truffle.

For the native people huitlacoche was prized for its taste and medicinal qualities. Still very much prized nowadays, this Mexican truffle is sold at a higher price than regular mushrooms or ears of corn.

Huitlacoche has been a culinary gem for the people of Mexico for centuries and even today it continues to be included in many Mexican dishes. In recent years chefs have also tried to introduce it to fine dinning establishments around the World, and has been met with mixed reviews.

Close up view of a Mexican terracotta plate with four huitlacoche quesadillas on it. On the side is a small bowl filled with roasted tomato salsa.
Quesadillas de Huitlacoche

Traditional Uses In Mexican Cuisine

Huitlacoche is most commonly used in the cuisines of Central Mexico. It’s used in a variety of dishes like soups, stews, sauces, and prepared as a filling for dishes like quesadillas, tacos, and even tamales.

I’ve personally only ever eaten the quesadillas and tacos, and it’s one of my most favorite seasonal foods during the rainy months.

To be completely honest with you, huitlacoche is an acquired taste.

Now this doesn’t mean it’s not delicious, it’s just that like other mushrooms, some people will either love it straightaway or will grow to love…and some will just never enjoy the flavor of this delicacy. 

Close up view of a woman's hand holding a quesadilla filled with huitlacoche and topped with salsa.

What Does Huitlacoche Taste Like

So you’re probably wondering what this strange-looking “truffle” taste like, right? 

Well, it’s tender and kind of melts in your mouth. Some describe the taste as “truffle-like”, hence the corn truffle name.

To me the taste is a little earthy, like wild mushrooms, and has sweet tones just like corn kernels. 

There isn’t much smell to it when raw and when cooked it absorbs the other flavors perfectly. 

After it’s cooked it turns a dark black color. We humans are programmed to stay away from foods this color, but believe me you really don’t want to pass up a taste of huitlacoche.

Where To Buy It

In Mexico it’s easy to find fresh huitlacoche during the rainy season at most grocery stores and at open air markets or mercados.

You’ll find the whole ears of corn with the truffle still on it. It’s also available in small containers with the huitlacoche already removed from the ears of corn.

In the United States and rest of the World you may occasionally find it at farmer’s markets. But if you have a local Hispanic or Mexican food store, that’s your best bet for finding fresh huitlacoche.

Just like in Mexico, many Hispanic grocery stores also carry it either jarred or canned – sometimes even frozen. The cans only require reheating and will have a black inky liquid that releases naturally when cooked. 

Often times the jars and cans are labeled as cuitlacoche instead of huitlacoche, it’s the same thing. 

In my opinion, and if you have the opportunity, fresh is better. I prefer this because I can better control the texture. I don’t like it too soggy. 

A view from above of a rustic green tiled counter and on it are four corn tortillas on top a white kitchen towel, a small bowl with shredded cheese, a cup with fresh cilantro, another small bowl with tomato salsa, and one large bowl with cooked huitlacoche.

Ingredients

Huitlacoche: You can find it at your local Hispanic food store.

Veggies: White onion (or green onion), garlic cloves, serrano pepper or fresh jalapeño. (You can also add tomatoes if you want.)

Seasonings: Keep it simple with just salt and some finely chopped fresh epazote, if fresh isn’t available you can used dried epazote.

Oil: Use olive, avocado, or your favorite oil.
 
Cheese: Use your favorite brand of shredded melting cheese. (If you can get vegan Oaxaca, Chihuahua or Manchego cheese that would be great. If not the VioLife Mozzarella Shreds work well too.)

Tortillas: I make these quesadillas with both flour and corn tortillas. You choose.
 
Homemade Salsa: This is for serving so you can use your favorite. I love serving with salsa de molcajete made with roasted tomatoes, onion, chiles, and fresh cilantro. 

A small Mexican terracotta bowl filled with homemade roasted salsa and on the side is a white mug with the words crazy cat lady written on it, it's filled with fresh cilantro.
Roasted Tomato Salsa

Instructions

Make sure to have your homemade salsa already made because this huitlacoche recipe comes together rather quickly.

Sauteing green onion, garlic and serrano pepper in a stainless steel pan.

Step 1:
Heat a large skillet and once hot drizzle in the oil, allow to heat for a minute or two. Then add the onion and sauté until it begins to soften.

Step 2:
Then mix in the minced garlic and chopped chile pepper. Sauté until for a few minutes or until onion is slightly browned.

A wooden spoon filled with cooked huitlacoche above a stainless steel pan.


Step 3:
Next add the fresh huitlacoche kernels to the pan, mix until well combined. Sprinkle in some salt and chopped epazote (if using), and cook until the huitlacoche has softened and turn a dark hue, about 8-10 minutes. Turn off the heat and set aside.

💡TIP: I don’t like my huitlacoche too mushy but others do. So you’re welcome to cook longer if desired.

Step 4:
Heat up a comal or large frying pan. Once hot, place a corn tortilla on it and let it warm through. You can flip it once if you’d like. Now add some shredded cheese to the tortilla, then add a couple of teaspoons of the cooked huitlacoche. Fold in half.

Four quesadillas cooking on a grey griddle and a woman's hand flipping one over.

Step 5:
Let the quesadilla cook for a few minutes until the cheese melts. Flip over and cook for another few minutes or until the tortilla is a little browned and crispy, if you’d like. (The process is the same when using a flour tortilla.)

Step 6:
Continue making more quesadillas until all your your ingredients have been used up. You can keep the cooked ones covered to keep them warm.
 

A plate of seven huitlacoche tacos next to is a lava stone mortar filled with homemade roasted tomato salsa, and on the side is a tall glass filled with a chelada beer cocktail.

How to Serve Huitlacoche Quesadillas

Serve the quesadillas while they’re still warm with a side of refried beans, if desired, and with salsa on the side.

You can open up the quesadilla and drizzle in some of the salsa.

This special treat is perfect for everyday meals but you could also serve them at a dinner party as an appetizer

Storing and Reheating

Allow any leftover huitlacoche to come to room temperature before storing in an airtight container. Refrigerate for up to four days.

I wouldn’t suggest freezing because the huitlacoche will turn very mushy.

If you have leftover quesadillas place them in an airtight container or reusable bag and eat within a few days because the tortillas will get soggy.

You can reheat on the stove top for best results. 

A Mexican terracotta plate with three huitlacoche quesadillas on it. On the side is a small bowl filled with roasted tomato salsa.
Huitlacoche Quesadillas

👩🏽‍🍳Try This Unique And Flavorful Ingredient In Your Next Dish!

I really hope you can give huitlacoche a try, and these super easy quesadillas are THE perfect way to introduce your tastebuds to this delicacy. Do watch the video below to see just how easy it is to cook and you can get the printable recipe right below the video.

Nancy Lopez author of Mexican Made Meatless

Gracias

I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!

A bowl of vegan pozole rojo garnished with radish slices, lime wedge, and shredded cabbage is placed on a blue and white table. Surrounding the bowl are additional garnishes, and a glass of water.
Authentic Mexican Pozole

More Mexican Foods to Try

A small brown bowl filled with cooked huitlacoche which is a type of Mexican corn truffle. On top is a single sprig of cilantro.

How to Cook Huitlacoche (Huitlacoche Quesadillas Recipe)

Nancy Lopez & MexicanMadeMeatless.com
This is how you cook Mexican huitlacoche, in an easy quesadilla served with homemade salsa. It's a quick and easy lunch you'll love.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner, lunch, Main Dish
Cuisine Mexican, Vegan Mexican Recipe
Servings 8 Quesadillas
Calories 136 kcal

Ingredients
  

  • ¾ lb. fresh huitlacoche* it's 350 grams
  • ½ small white onion sliced into thin slivers
  • 1-2 whole serrano or jalapeño peppers finely chopped, amount it to taste & you can even use a mix of both
  • 2 large garlic cloves finely minced
  • 2 Tablespoons olive oil
  • 1 teaspoon salt adjust to taste
  • 1.5 Tablespoons fresh epazote chopped or half teaspoon of dried epazote
  • 8 whole corn tortillas or taco size flour tortillas
  • 2 cups shredded cheese** or to taste
  • salsa for topping use the one pictured here

Instructions
 

  • Heat a large skillet and once hot drizzle in the oil, allow to heat for a minute or two. Then add the onion and sauté until it begins to soften.
  • Then mix in the minced garlic and chopped chile pepper. Sauté until for a few minutes or until onion is slightly browned.
  • Next add the fresh huitlacoche kernels to the pan, mix until well combined. Sprinkle in some salt and chopped epazote (if using), and cook until the huitlacoche has softened and turn a dark hue, about 8-10 minutes. Turn off the heat and set aside.
  • Heat up a comal or large frying pan. Once hot, place a corn tortilla on it and let it warm through. You can flip it once if you'd like. Now add some shredded cheese to the tortilla, then add a couple of teaspoons of the cooked huitlacoche. Fold in half.
  • Let the quesadilla cook for a few minutes until the cheese melts. Flip over and cook for another few minutes or until the tortilla is a little browned and crispy, if you'd like. (The process is the same when using a flour tortilla.)
  • Continue making more quesadillas until all your your ingredients have been used up. You can keep the cooked ones covered to keep them warm.

Notes

*Alternatively you can use canned or jar if fresh is not available. For these just reheat and fill your quesadillas.
** Use your favorite melting cheese. Like vegan Oaxaca or Chihuahua or Manchego-style. I used Violife Mozzarella Shreds. 

Nutrition

Serving: 8servingsCalories: 136kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 575mgPotassium: 165mgFiber: 2gSugar: 1gVitamin A: 3IUVitamin C: 2mgCalcium: 32mgIron: 1mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!
A plate of five stacked corn flour quesadillas filled with huitlacoche or black corn mushrooms and on the side is a beer glass filed with a chelada beer cocktail.

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9 Comments

  1. Bobby and I had huitlacoche tacos at a Santa Fe Restaurant last year and it was love at first bite! I’ve tried to find huitlacoche locally, but no success thus far. But I’m still looking. Your quesadillas have me craving them! Thanks for the reminder of this delicious ingredient!

  2. I found some fresh ones in San Miguel de Allende in the winter and used them in a vegetarian lasagna instead of mushrooms. It was delicious, more flavourful than mushrooms.

  3. Given that canned is what I have available (4 cans, I believe ~7oz each), do I use the same weight canned as fresh? Or is there a conversion factor?

    1. Hi Azkyroth! I wouldn’t recommend you use the exact weight because the fresh once cooked down become less, of course. My best suggestion is to star with one can, follow the recipe instructions with the same amount of ingredients and then from there you can add more canned huitlacoche to your taste — you can also adjust any of the other ingredients if you like. Enjoy!

  4. The instructions say to drain if using huitlacoche from a jar, but for canned, “just open the can.” Are we to use everything in the can? If so, why the can but not the jar?

    1. Hi Issac,

      I apologies for the typo. Yes for the canned you can use everything, the reason is that out of all the canned huitlcoche I’ve seen, it’s already broken down and ready to use. As for the jarred, occasionally you’ll see it in brine and more containing it’s fresh shape, so you want to drain the brine off — however if the jarred is already broken down and ready to use there’s no need to drain.

      Thank you! Let me know if you have any other questions.

  5. 5 stars
    I’m growing corn this year and found two ears that had this beautiful fungus and while my BF was less enthused, I was DELIGHTED!! i’ve just cleaned them and am making these tomorrow!! so excited!