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Tortillas With Mexican Corn Truffles – Chalupas De Huitlacoche

The first time I tasted huitlacoche, I was wandering through a bustling market in Oaxaca. A small abuela, her face etched with years of wisdom and a mischievous smile, beckoned me over to her stall. She offered me a warm, freshly made chalupa, its earthy aroma a captivating blend of corn, spice, and something uniquely intriguing. One bite, and I was hooked. The savory, slightly smoky flavor of the huitlacoche, perfectly balanced by the creamy queso fresco and vibrant salsa, was an experience that transcended mere food; it was a taste of Mexican heritage.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6-8
Yield: About 16 chalupas
Dietary Type: Vegetarian (Can be made vegan with modifications, see Variations)

Ingredients

For the Tortillas:

1 cup masa harina (corn tortilla flour, 4 1/2 oz)
¾ cup warm water

For the Huitlacoche Topping:

1 large garlic clove, minced
1 teaspoon serrano chile with seeds, minced (or to taste)
1 cup white onion, minced (divided)
4 tablespoons lard or 4 tablespoons vegetable oil, divided
2 cups huitlacoche or (7 1/2 ounce) cans huitlacoche, coarsely chopped
¼ teaspoon salt
1 cup queso fresco or 1 cup ricotta salata, crumbled
Salsa verde cruda, about 1/2 cup (store bought Tomatillo Salsa Fresca or your own recipe)

Equipment Needed

Large bowl
Comal (griddle or pizza pan)
Tortilla press (optional, but recommended)
Plastic squares (for tortilla press)
Large skillet
Metal spatula
Folded tea towel

Instructions

Prepare the Tortilla Dough: In a large bowl, combine the masa harina and warm water. Using your hands, knead the mixture until a uniform dough forms, about 1 minute.
Form the Tortilla Balls: Pinch off enough dough to form a ¾-inch ball. The dough should be moist but not sticky when formed into a ball. If necessary, knead a little more masa harina or water into the dough to achieve the correct consistency.
Rest the Dough: Form the remaining dough into ¾-inch balls. Transfer the balls to a plate and cover them with plastic wrap until needed to prevent drying out. This resting period allows the gluten in the masa harina to relax, resulting in more tender tortillas.
Heat the Comal: Very lightly oil a comal (griddle or pizza pan). Heat it over medium-high heat until hot, about 2 minutes. You want the comal hot enough to cook the tortillas quickly, but not so hot that they burn.
Press the Tortillas: Press 1 ball of dough between plastic squares in a tortilla press to form a 3-inch tortilla (about 1/16 inch thick). If you don’t have a tortilla press, you can use a rolling pin to flatten the dough between two sheets of plastic wrap.
Cook the Tortillas: Peel off 1 plastic square. Holding the tortilla in your palm, carefully peel off the other square and gently transfer the tortilla to the hot comal.
First Cook: Cook until the edges just loosen from the comal and small brown spots appear on the underside, 30 to 45 seconds.
Flip and Cook: Turn the tortilla over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on the underside, about 45 seconds. Pressing down ensures even cooking and helps the tortilla puff up.
Final Cook: Turn the tortilla over again and cook, pressing down with the spatula, until the tortilla inflates slightly (this may not always happen), 10 to 15 seconds.
Keep Warm: Wrap the cooked tortilla in a folded tea towel to keep warm and moist.
Repeat: Make more tortillas, stacking them in the tea towel.
Prepare the Huitlacoche Topping: Heat the lard (or vegetable oil) in a large skillet over medium heat.
Sauté Aromatics: Cook the minced garlic, serrano chile, and ½ cup of the minced onion until softened, about 3 minutes. Be careful not to burn the garlic.
Cook the Huitlacoche: Add the huitlacoche and ¼ teaspoon salt to the skillet. Cook, stirring frequently, until heated through, about 5 minutes. The huitlacoche will release some liquid as it cooks, which will evaporate as it heats through.
Assemble the Chalupas: This step is best done just before serving to prevent the tortillas from getting soggy. Warm the remaining 2 tablespoons lard (if using) to liquefy.
Heat the Mini Tortillas: Heat the comal (or pizza pan) over medium heat until hot. Heat 8 mini tortillas, brushing the tops lightly with some of the liquefied lard (about ¾ teaspoon each). This will help them crisp up nicely.
Add Toppings: While heating the tortillas (1 to 2 minutes total), top each with about ½ teaspoon salsa verde cruda, a sprinkling of the reserved raw onion, and a rounded teaspoon of the huitlacoche mixture.
Serve Immediately: Transfer the chalupas to a platter, then sprinkle with the queso fresco and serve immediately.
Repeat: Keep the griddle warm and repeat the procedure when ready to serve the next batch of chalupas.

Expert Tips & Tricks

Tortilla Dough Consistency: Achieving the right consistency for the tortilla dough is key. If the dough is too dry, the tortillas will crack when pressed. If it’s too wet, they will be difficult to handle and may stick to the comal. Add water or masa harina gradually until you achieve a moist, pliable dough.
Tortilla Puffing: A slightly puffed tortilla is a sign of even cooking and indicates that the tortilla is light and airy. To encourage puffing, press down on the tortilla with a spatula as it cooks.
Huitlacoche Availability: If you can’t find fresh huitlacoche, canned huitlacoche is a good substitute. Be sure to drain it well before using.
Spice Level: Adjust the amount of serrano chile to your preference. If you prefer a milder flavor, remove the seeds from the chile before mincing it.
Make Ahead: The huitlacoche topping can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Serving & Storage Suggestions

Serve the chalupas immediately after assembling to ensure the tortillas are crispy and the toppings are warm. Arrange them artfully on a platter, perhaps garnishing with a sprig of cilantro or a lime wedge.

Leftover huitlacoche topping can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet before serving.

Cooked tortillas are best eaten fresh, but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat them on a comal or in a microwave before serving.

Assembled chalupas are best enjoyed immediately. Storing them will cause the tortillas to become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	158 kcal	8%
Total Fat	9.3g	14%
Saturated Fat	3.5g	17%
Cholesterol	8.1mg	2%
Sodium	2.4mg	0%
Total Carbohydrate	17.4g	5%
Dietary Fiber	0.4g	1%
Sugars	1.1g	4%
Protein	2.1g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan Chalupas: Substitute vegetable oil for the lard and omit the queso fresco. You can use a vegan cheese alternative or simply add a dollop of vegan sour cream.
Spicier Chalupas: Add a pinch of cayenne pepper or a dash of hot sauce to the huitlacoche mixture for an extra kick.
Different Cheeses: Try using cotija cheese or crumbled feta cheese instead of queso fresco or ricotta salata.
Grilled Corn: Grill the corn before making the tortillas to add a smoky flavor.
Different Salsa: Experiment with different types of salsa, such as salsa roja, salsa habanero, or a fruit-based salsa.
Add Protein: Ground beef, shredded chicken, or black beans can be added to the huitlacoche mixture for a heartier meal.

FAQs (Frequently Asked Questions)

Q: What is huitlacoche and what does it taste like?
A: Huitlacoche is a type of fungus that grows on corn. It has an earthy, savory flavor with hints of mushroom and corn. Some describe it as having a slightly smoky taste.

Q: Can I use store-bought tortillas instead of making my own?
A: Yes, you can use store-bought corn tortillas. However, homemade tortillas will always taste fresher and have a better texture. Look for smaller “street taco” size tortillas for authenticity.

Q: How do I keep the tortillas warm while I’m making them?
A: Wrap the cooked tortillas in a folded tea towel or place them in a tortilla warmer. This will keep them warm and moist until you’re ready to assemble the chalupas.

Q: Can I freeze the huitlacoche topping?
A: Yes, you can freeze the huitlacoche topping for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Q: Where can I find huitlacoche?
A: Huitlacoche can be found at Mexican markets, specialty food stores, and sometimes online. If you can’t find fresh huitlacoche, canned huitlacoche is a good substitute.

Final Thoughts

These chalupas de huitlacoche are a true celebration of Mexican cuisine. The earthy, savory flavor of the huitlacoche, combined with the crispy tortillas, creamy cheese, and vibrant salsa, creates a truly unforgettable culinary experience. Don’t be intimidated by the unique ingredient; embrace the adventure and give this recipe a try! I encourage you to share your creations and any variations you come up with. Perhaps pair these delicious chalupas with a refreshing agua fresca or a cold Mexican beer for the perfect fiesta!

Tortillas With Mexican Corn Truffles – Chalupas De Huitlacoche Recipe