Time: 1 hour 20 minutes

• 12 corn tortillas
  
• 3 cans of huitlacoche (Mexican corn fungus, available in Mexican groceries and gourmet markets)
  
• 2 garlic cloves, chopped
  
• 1/2 spanish onion, sliced
  
• 1/2 red onion, chopped
  
• 4 plum tomatoes, chopped
  
• 1/4 cup fresh cilantro, chopped
  
• 1/2 cup fresh corn
  
• 3/4 cup Chihuahua cheese (or Monterey Jack cheese), shredded
  
• 1 package of chorizo (Mexican sausage)
  
• 1/2 cup water
  
• 2 Tablespoons oil (corn or vegetable)
  

In 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.

In 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.

After 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.