1 hour 20 minutes
cans of huitlacoche (Mexican corn fungus, available in Mexican
groceries and gourmet markets)
garlic cloves, chopped
spanish onion, sliced
red onion, chopped
plum tomatoes, chopped
cup fresh cilantro, chopped
cup fresh corn
cup Chihuahua cheese (or Monterey Jack cheese), shredded
package of chorizo (Mexican sausage)
Tablespoons oil (corn or vegetable)
a sauté pan over medium heat, add the chorizo with
the water and cook until it's golden brown. Then, add the
garlic and spanish onions and cook until garlic and onions
are brown. Add the tomatoes, corn and huitlacoche and stir
continuously until all water is gone. When there is no more
water, add the cheese and remove the pan from the heat. Add
the red onion and fresh cilantro and mix.
a separate sauté pan, heat all the corn tortillas to
soften, then fill with 1-2 tablespoons of the chorizo mixture,
fold in half and set aside.
all the tortillas are filled, add the oil to the sauté
pan and heat over medium-high heat (oil should be very hot).
Place a folded corn tortilla on its side and cook for 10 seconds.
Turn the tortilla over and cook for 10 seconds, drain excess
oil and serve. You can cook several of the tortillas simultaneously
if you have a large pan.