Mexican corn truffle? That sounds like a crazy complicated dish! Actually, it's a big, delicious glorified quesadilla, and as far as the huitlacoche — that would be Mexican corn fungus, or "truffle" — you can find the earthy, meaty stuff in cans in Latin grocers. We tasted this melty, bubbly behemoth at the kickoff of NYC Mexican mainstay Rosa Mexicano's annual Huitlacoche Dinner, curated by co-founder Josefina Howard.
Doused with the easiest creamy-spicy-sweet salsa known to man, this big fat corn mushroom tortilla will quickly become your new favorite comfort food/hangover cure/reason for craving cheese.
Poblano chile sauce
- 3 poblano chiles
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk, scalded
- salt and pepper to taste
For the tortilla pie
- 1 cup vegetable oil
- 18 white corn tortillas
- 2 pounds canned huitlacoche
- 3 pounds queso fresco, grated
- 3 cups Poblano chile sauce
For the poblano sauce:
- Roast the poblano chiles over an open flame until the skin is blistered. Turn to blister all sides.
- Place in a plastic bag for 10 to 15 minutes, then cut off tops of the chiles, peel, seed and devein.
- Blend in a blender with just enough milk to make the blades spin.
- Melt the butter in a 6-inch saucepan.
- Add the flour and stir with a wooden spoon to make a roux.
- Remove the saucepan from the heat and add 1 cup of milk. Whisk until smooth.
- Return to a low flame and whisk in the rest of the milk and the chile purée.
- Season to taste with salt and pepper.
For the tortilla pie:
- Preheat the oven to 350°F.
- Heat the oil in an 8-inch sauté pan.
- Dip the tortillas in the hot oil, turn with tongs and coat each side. Each tortilla will take only 30 seconds; they should be soft, not crispy. Layer the tortillas on paper towels to absorb the oil and they will remain soft.
- Place a layer of tortillas on the bottom of a 10-inch springform pan. The tortillas should overlap slightly to cover the bottom of the pan.
- Place a layer of huitlacoche on the tortillas followed by a layer of cheese. Ladle some sauce over the cheese.
- Place another layer of tortillas and continue until all the ingredients are finished. The top layer should be cheese.
- Place the springform pan in another larger pan with about 1 1/2 cups of water.
- Bake in the oven for 25 to 30 minutes.
- Allow to cool completely.
- Remove the ring of the springform pan and cut the pie into 10 wedges.
- Place slightly separated wedges on a greased baking pan.
- Loosely cover the pan with aluminum foil and reheat for 15 to 20 minutes.
- Serve with warm Poblano Chili Sauce.
More Mexican recipes on Food Republic: