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Tortillas filled with huitlacoche (corn truffle) and cheese, creating a uniquely earthy, savory flavor. This vegetarian Mexican delicacy offers a gourmet family experience with an ancient Aztec ingredient.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until translucent.
Add huitlacoche to the skillet with a pinch of kosher salt and black pepper; cook over medium-high heat, stirring occasionally, for 5 minutes until the huitlacoche releases its aroma and moisture evaporates.
Stir in the epazote leaves and simmer on low for another 2 minutes, just until fragrant. Remove the mixture from the heat and let it cool for 3–5 minutes.
Warm the corn tortillas in a dry skillet or on a griddle for 15–30 seconds per side to make them pliable. Lay them flat and evenly spread the huitlacoche filling on half of each tortilla, then top with Oaxaca cheese.
Fold the tortillas in half to form half-moons. Brush the outsides lightly with the remaining olive oil and grill on a hot skillet over medium heat for 2–3 minutes per side, pressing gently, until crispy and the cheese is fully melted. Serve immediately.
