½ kg (17.6 oz) fresh huitlacoche (can be substituted for canned huitlacoche, in this case use a 300 gr, 10.6 oz, can), 1 garlic clove, ½ large onion, 2 serrano chilies, 1 ear of corn (150 g, 5.3 oz, sweet corn kernels), ½ kg (17.6 oz) jitomate (red tomato), 1 tbs. lard, salt
For the corn tortillas
1 kg (35.3 oz) cornmeal, 1 pinch baking soda, 1 tsp. salt, water, Chihuahua or Oaxaca cheese, a sprig of epazote (cilantro)
Step 1. If the huitlacoche is fresh, stir constantly until it is cooked. If it is canned, it should cook in about 5 minutes.
Step 2. Cut the garlic, onion, tomato and serrano chilies into very thin slices.
Step 3. In a pan, heat the lard over low heat. Add the garlic and onion, and sauté until transparent. Add chilies, tomatoes and corn. Finally, add the huitlacoche and a pinch of salt.
Step 4. Stir for about 8 minutes, remove from heat and set aside.
Step 5. Make the corn tortillas: in a bowl, mix the flour with the baking soda and salt, add the water little by little and knead until you get a homogeneous mass that you can easily handle with your hands. Let stand one hour covered with a damp cloth.
Step 6. Once the hour has passed, make small balls, cover them with plastic wrap and put them in an omelet press.
Step 7. Gently squeeze until you get a very thin tortilla. Then, heat in a pan flipping to get them brown on both sides
Step 8. Once cooked and warm through, fill the tortillas with the vegetable mixture. To finish, spread the cheese (grated) on top. Once folded, place them in the pan again so that the ingredients are melted.
CHEF'S TIP: If fresh huitlacoche is used, cook it beforehand, then drain the water and chop it. It lasts up to four days, and also freezes perfectly to use in the future.