Tortillas With Mexican Corn Truffles - Chalupas De Huitlacoche

"Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico. If you wish to save time and effort, use store bought corn tortillas cut into quarters. From Gourmet magazine courtesy of Epicurious."
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Ready In:


  • For tortillas

  • 1 cup masa harina (corn tortilla flour, 4 1/2 oz)
  • 34 cup warm water
  • For topping

  • 1 large garlic clove, minced
  • 1 teaspoon serrano chile with seeds, minced (or to taste)
  • 1 cup white onion, minced (divided)
  • 4 tablespoons lard or 4 tablespoons vegetable oil, divided
  • 2 cups Huitlacoche or (7 1/2 ounce) cans Huitlacoche, coarsely chopped
  • 1 cup queso fresco or 1 cup ricotta salata, crumbled
  • salsa verde, cruda about 1/2 cup (store bought, Tomatillo Salsa Fresca or your own recipe)


  • To make tortillas: Combine tortilla flour and water in a large bowl and knead with your hands until a uniform dough forms, about 1 minute.
  • Pinch off enough dough to form a 3/4" ball. (Dough should be moist but not sticky when formed into a ball. If necessary, knead a little more tortilla flour or water into dough.)
  • Form remaining dough into 3/4-inch balls, transfer to a plate, and cover with plastic wrap until needed to prevent drying out.
  • Very lightly oil comal (griddle or pizza pan), then heat over medium-high heat until hot, about 2 minutes.
  • Press 1 ball of dough between plastic squares in tortilla press to form a 3-inch tortilla (about 1/16 inch thick).
  • Peel off 1 plastic square, then, holding tortilla in your palm, carefully peel off other square and gently transfer tortilla to comal/griddle.
  • Cook until edges just loosen from comal and small brown spots appear on underside, 30 to 45 seconds.
  • Turn over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on underside, about 45 seconds.
  • Turn over again and cook, pressing down with spatula, until tortilla inflates slightly (this may not always happen), 10 to 15 seconds.
  • Wrap tortilla in folded tea towel to keep warm and moist.
  • Make more tortillas, stacking them in the tea towel.
  • Make topping: Heat lard in a large skillet; cook garlic, chili, and 1/2 cup onion until softened, about 3 minutes.
  • Add huitlacoche and 1/4 teaspoon salt; cook, stirring frequently, until heated through (about 5 minutes).
  • Assemble chalupas in batches just before serving: Warm remaining 2 tablespoons lard (if using) to liquefy.
  • Heat comal/griddle (or pizza pan) over medium heat until hot; heat 8 mini tortillas, brushing tops lightly with some of lard (about 3/4 teaspoon each).
  • While heating tortillas (1 to 2 minutes total), top each with about 1/2 teaspoon salsa, a sprinkling of reserved raw onion, and a rounded teaspoon huitlacoche mixture.
  • Transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately.
  • Keep griddle warm and repeat procedure when ready to serve the next batch of chalupas.

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