Ingredients

• 2 cups fresh huitlacoche
• 2 tablespoons cooking oil
• 1/2 cup diced onions
• 2 cups finely ground masa harina
• 1 1/4 cup cold water
• 1/2 teaspoon salt
• 2 cups queso blanco

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Instructions

1. Cut huitlacoche off corncob and dice. Heat a medium saute pan with oil, add onions cook until soft. Add huitlacoche saute until tender, about 5 minutes.
2. In a medium bowl combine the masa harina, water, and salt and stir until smooth.
3. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water, a tablespoon at a time until a test piece does not crack.
4. Place a small ball of dough between two pieces of waxed paper and press or roll into a small tortilla.
5. Folding the raw dough, make a pocket, and fill with a tablespoon each of Sauteed huitlacoche and queso blanco. Seal the edge. Cook on grill for 5 minutes until golden brown.