HUITLACOCHE, AKA CORN SMUT

("wee-tlah-KOH-cheh")

Quesadillas with Huitlacoche con Queso
From the Food Network

2 cups fresh huitlacoche
2 Tablespoons cooking oil
1/2 cup diced onions
2 cups finely ground masa harina, corn flour
1 1/4 cup cold water
1/2 tsp salt
2 cups queso blanco 

Cut huitlacoche off corncob and dice. Heat a medium saute pan with oil, add onions cook until soft. Add huitlacoche saute until tender, about 5 minutes.

In a medium bowl combine the masa harina, water, and salt and stir until smooth.

The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water, a tablespoon at a time until a test piece does not crack.

Place a small ball of dough between two pieces of waxed paper and press or roll into a small tortilla.

Folding the raw dough, make a pocket, and fill with a tablespoon each of Sauteed huitlacoche and queso blanco. Seal the edge. Cook on grill for 5 minutes until golden brown.