Huitlacoche tortillas

Ingredients

• 1 tablespoon (15 ml)oil
• 70 gfinely chopped onion
• 15 ghuitlacoche
• 10 gshredded epazote leaves
• 60 ml (1/4 cup)water
• 500 g (1/2 kg)nixtamalised maize masa
• to tastesalt

Instructions

1. 1

   Fry the filling

   Heat the oil in a frying pan and fry the onion with the huitlacoche for 5 minutes. Add salt, stir in the epazote and cook for a further 2 minutes.

2. 2

   Blend the mixture

   Take the pan off the heat, blend the mixture with the water, then strain it.

3. 3

   Mix into masa

   Add the blended mixture to the maize masa and mix until evenly combined.

4. 4

   Shape and cook

   Use a tortilla press to shape the tortillas, then cook them on a comal. Set aside.

What are huitlacoche tortillas?

Huitlacoche is a fungus that grows on maize and is used as a food ingredient in Mexican cooking. Its earthy, savoury flavour pairs naturally with the maize it grows on.

Here, the cooked huitlacoche, onion and epazote are blended into nixtamalised masa rather than used as a separate filling. This distributes their flavour through the tortillas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 7 calories, 0g protein, 1g carbs, 0g fat.

The maize masa provides most of the carbohydrates, while the oil contributes most of the fat; the small amount of huitlacoche adds little protein overall. Pair a portion with beans and vegetables to make a more substantial plate. The stated 100 servings make each calculated share very small.

The flavouring mixture

Huitlacoche: fry it with the onion first so it cooks through and mingles with the oil.

Epazote: add it near the end of frying, as directed, to keep its distinctive herbal note in the mixture.

Water: blend it with the cooked ingredients, then strain before adding it to the masa for a smoother mixture.

Getting an even masa

Add the strained mixture to the masa and work it in until the colour and texture look consistent. This helps avoid pockets of concentrated flavour in the finished tortillas.

If mixing by hand, scrape the sides of the bowl as you go so the masa and flavouring combine evenly.

Pressing and cooking

Press the masa into tortillas using a tortilla press, then cook them on a comal. The recipe does not specify a cooking time, so use the tortillas’ appearance and your usual comal routine as a guide.

Cook in batches if needed, keeping the uncooked masa covered while you work so it does not dry out.

How to serve them

Serve the tortillas warm alongside beans, eggs or a savoury main, or use them as a base for tacos. Their flavour is already mixed into the masa, so simple toppings let the huitlacoche and epazote come through.

For a meal with more protein, pair them with beans or another protein-rich filling and add fresh vegetables on the side.

Recipe notes & tips

• Chop the onion finely so it softens quickly during the brief frying time.
• Measure the water before blending to keep the flavouring mixture consistent.
• Strain the blended mixture as instructed before mixing it into the masa.
• Mix until no streaks of the flavouring mixture remain.
• Keep the masa covered while pressing tortillas in batches.

Variations

• More epazote: Increase the herb for a stronger herbal flavour.
• Milder flavour: Use less epazote while keeping the rest of the method the same.
• Fresh topping: Serve the cooked tortillas with chopped onion and herbs.
• Bean pairing: Add cooked beans alongside for a more filling meal.

Common mistakes to avoid

• Skipping the frying: Cook the onion and huitlacoche for the stated 5 minutes before adding the epazote.
• Adding epazote too early: Stir it in after seasoning, then cook for the stated 2 minutes.
• Leaving the mixture unstrained: Strain it after blending with water, as the method directs.
• Uneven mixing: Keep working the flavouring into the masa until the mixture is homogeneous.
• Drying masa: Cover it between batches while shaping the tortillas.

How to store

Cool the cooked tortillas, store them in an airtight container in the fridge and use within 3 days. Reheat briefly on a hot comal or in a dry frying pan until warm.

Frequently asked questions