|Definitely much prettier than Huitlacoche... but don't let that deter you|
What I did was make crepes... not even remotely south of the border I know, but it was a cleaning out the fridge/freezer kind of night. I was originally thinking enchiladas with verde sauce, but didn't have tortillas and the only cheese I had anyways was ricotta. Initially meant as a way to showcase the leftover squash blossoms, they took a back seat to the earthy huitlacoche so I'd leave them out next time. The result... an exceptional meal, which I love having accomplished when I'm not really trying too hard and just going with what I think will work. With crepes there's really no way to have this be vegan, but if you got a hold of some rice paper, you could mix the huitlacoche with some tofu and wrap it all up for a Mexi-Asian combo. It would also be great with some hominy and a verde sauce which would also be vegan. Just some thoughts.
|The huitlacoche is the blackish stuff inside the taco. Yum|
3-4 pre made crepes
1- 7 oz. can Huitlacoche
1/2 1 small onion, diced
1 garlic clove, diced
3/4 c. ricotta, monterey jack, cheddar, Oaxaca
1 Tbl. finely chopped cilantro
Verde Sauce- if you have it around
1. Preheat oven to 350. In a bowl, combine the cheese, huitlacoche, garlic, onion and cilantro. Mix well.
2. Put a generous amount of stuffing on a pre-made crepe and roll up like an enchilada (or like a burrito if you're so inclined). Top with Verde sauce and bake for 20-25 minutes, until cheese is melty and tops are browned. Serve immediately.