How to Cook Huitlacoche (Huitlacoche Quesadillas Recipe)

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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.

Prep Time5

Cook Time15

Total Time20

Course: dinner, lunch, Main Dish

Cuisine: Mexican, Vegan Mexican Recipe

Diet: Gluten Free, Vegan

Servings: Quesadillas

Calories: 136kcal

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

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.

*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.