Crispy Huitlacoche and Potato Quesadillas with Pasilla Chile Sauce and Roasted Corn

Instructions

1. 1

   Preheat a griddle, cast-iron skillet, or grill over medium-high heat. If using an oven to keep the quesadillas warm, preheat it to 200 °F / 95 °C.

2. 2

   Place the tomatoes, pasilla chiles, and corn kernels on the hot griddle. Roast the tomatoes for 8 to 10 minutes, turning them, until charred in spots; toast the pasilla chiles for 20 to 30 seconds per side, being careful not to burn them; and roast the corn for 6 to 8 minutes until lightly browned. Remove everything from the heat.

3. 3

   Place the pasilla chiles in a bowl with 120 ml (1/2 cup) hot water and soak for 10 minutes.

4. 4

   Meanwhile, cook the potato in a pot with enough water and 4 g (3/4 tsp) salt. Boil over medium heat for 10 to 12 minutes until tender but not falling apart. Drain well.

5. 5

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Add half of the white onion and 1 garlic clove. Cook for 2 minutes. Add the huitlacoche, cooked potato, epazote, 2 g (1/2 tsp) salt, and black pepper. Sauté for 5 to 6 minutes, lightly mashing some of the potato to bind the filling. Remove from the heat.

6. 6

   For the sauce, blend the roasted tomatoes, soaked pasilla chiles, soaking liquid, vegetable broth, remaining white onion, remaining garlic clove, ground cumin, and 2 g (1/2 tsp) salt until smooth.

7. 7

   Heat 15 ml (1 tbsp) vegetable oil in a saucepan over medium heat. Pour in the blended sauce and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Stir in half of the roasted corn and cook 1 minute more.

8. 8

   Assemble the quesadillas by placing a portion of the huitlacoche-potato filling and some Oaxaca cheese on each corn tortilla. Fold the tortillas in half and press gently.

9. 9

   Heat the remaining vegetable oil in a large skillet or on a griddle over medium heat. Cook the quesadillas for 2 to 3 minutes per side until golden, crisp, and the cheese has melted. If needed, keep them warm in the oven at 200 °F / 95 °C.

10. 10

    Serve the quesadillas hot with the pasilla chile and roasted corn sauce. Finish with Mexican crema, the remaining roasted corn, fresh cilantro, and lime wedges on the side.