Quesadillas with Huitlacoche

Crispy griddle-pressed flour tortillas filled with corn truffle, Oaxacan cheese, and epazote herb.

Ingredients

• 600g white fish fillets
• 2 cups pinto beans
• 2 tbsp rehydrated dried chilies
• 2 tsp ground cumin
• 1/4 cup lard
• 1 cup tomatillos, sliced
• a handful of fresh cilantro, chopped
• pickled red onions, to taste
• 1 cup water
• 1/2 tsp chili powder
• 200g white onions

Instructions

1. 1

   Pat the cured chorizo dry, season generously with salt, pepper, and dried oregano, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the cured chorizo until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the finely chopped white onion and rehydrated dried chilies over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the smoked paprika and white onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the cured chorizo to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the cured chorizo is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the Mexican crema, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the epazote and serve hot alongside bolillo rolls.

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