Requeson and Huitlacoche Tlacoyos with Roasted Tomatillo Sauce and Warm Zucchini Epazote Salad

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Place the tomatillos and serrano chile on a sheet pan and roast for 18 minutes, turning once halfway through, until softened and lightly blistered.

2. 2

   2. While the vegetables roast, make the filling. Heat 1 tablespoon of oil in a skillet over medium heat. Add the white onion and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir in the huitlacoche, half of the chopped epazote, and 1/2 teaspoon salt. Cook for 5 to 6 minutes, stirring, until fragrant and the moisture reduces. Remove from the heat, let cool slightly, and mix with the requeson cheese.

3. 3

   3. In a large bowl, combine the blue masa harina with 1/2 teaspoon salt. Gradually add the warm water and knead for 3 to 4 minutes until you have a soft, moist, workable dough that is not overly sticky. If needed, add 1 to 2 extra tablespoons of water.

4. 4

   4. Divide the dough into 8 equal portions. Shape each into a ball, flatten it in your palm, place a generous tablespoon of filling in the center, and close the dough around it. Form an oval, elongated tlacoyo about 1/2 inch thick, pressing the edges well to seal.

5. 5

   5. Cook the tlacoyos on a preheated comal or large skillet over medium heat, without additional fat, for 4 to 5 minutes per side, until cooked through, lightly puffed, and marked with golden spots. Keep warm wrapped in a clean towel.

6. 6

   6. Make the sauce. Blend the roasted tomatillos, roasted serrano chile, cilantro, vegetable broth or water, and 1/4 teaspoon salt until smooth. If you want a looser consistency, add 1 to 2 more tablespoons of broth or water. Set aside.

7. 7

   7. For the warm salad, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the zucchini and red onion with a pinch of salt. Sauté for 4 to 5 minutes until the zucchini is tender but still firm. Add the remaining epazote and lime juice, toss for 30 seconds, and remove from the heat.

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   8. Serve 2 tlacoyos per plate. Spoon over the roasted tomatillo sauce, top with the warm zucchini salad, and finish with crumbled fresh cheese. Serve immediately.