Huitlacoche is a mushroom that grows on corn that is very popular in Mexico. In addition to being delicious, it’s also highly nutritious: huitlacoche is rich in lysine, an essential amino acid that the body needs to fight infections and strengthen bones.
- 400 g (14 oz) of puff pastry.
- 120 g (4 oz) of eggs.
- 15 g (1 oz) of sesame seed.
For the filling:
- 8 ml (1.5 teaspoons) of Nutrioli® oil.
- 15 g (1 oz) of white onion.
- 2 g (approx. 1/2 teaspoon) of garlic.
- 10 g (0.3 oz) of serrano pepper.
- 1 400-gram (14-oz) can of huitlacoche (aromatic corn fungus).
- 120 g (4 oz) of red tomato.
- 5 g (approx. 2 tablespoons) of cilantro.
- 100 g (3.5 oz) of queso asadero (or substitute oaxaca or mozzarella cheese).
- Salt and pepper to taste.
- 1 epazote leaf.
- Wash and disinfect the ingredients.
- Heat the Nutrioli® oil in a pan; sauté the finely chopped onion and garlic for 2 minutes; incorporate the seeded serrano pepper and the drained and chopped huitlacoche; cook for 3 minutes.
- Cut the tomato into small cubes and add it to the pan along with the chopped epazote and cook for 3 more minutes.
- Add salt and pepper to taste, check seasoning, and set aside.
- Spread out the puff pastry, cut in rectangular strips, and cut again to make triangles. Add the filling, close, and glaze with the egg. Top off with the sesame seeds and bake at 220°C (428°F) for 8-10 minutes.
- Remove from the oven and place on a serving dish.