Tortillas With Mexican Corn Truffles - Chalupas De Huitlacoche

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 1 cup masa harina (corn tortilla flour, 4 1/2 oz)
• 3/4 cup warm water
• 1 large garlic clove, minced
• 1 teaspoon serrano chile with seeds, minced (or to taste)
• 1 cup onion, minced (divided)
• 4 tablespoons lard or 4 tablespoons vegetable oil, divided
• 2 cups huitlacoche or 2 (7 1/2 ounce) cans huitlacoche, coarsely chopped
• 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)

Recipe

• 1 to make tortillas: combine tortilla flour and water in a large bowl and knead with your hands until a uniform dough forms, about 1 minute.
• 2 pinch off enough dough to form a 3/4" ball. (dough should be moist but not sticky when formed into a ball. if necessary, knead a little more tortilla flour or water into dough.)
• 3 form remaining dough into 3/4-inch balls, transfer to a plate, and cover with plastic wrap until needed to prevent drying out.
• 4 very lightly oil comal (griddle or pizza pan), then heat over medium-high heat until hot, about 2 minutes.
• 5 press 1 ball of dough between plastic squares in tortilla press to form a 3-inch tortilla (about 1/16 inch thick).
• 6 peel off 1 plastic square, then, holding tortilla in your palm, carefully peel off other square and gently transfer tortilla to comal/griddle.
• 7 cook until edges just loosen from comal and small brown spots appear on underside, 30 to 45 seconds.
• 8 turn over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on underside, about 45 seconds.
• 9 turn over again and cook, pressing down with spatula, until tortilla inflates slightly (this may not always happen), 10 to 15 seconds.
• 10 wrap tortilla in folded tea towel to keep warm and moist.
• 11 make more tortillas, stacking them in the tea towel.
• 12 make topping: heat lard in a large skillet; cook garlic, chili, and 1/2 cup onion until softened, about 3 minutes.
• 13 add huitlacoche and 1/4 teaspoon salt; cook, stirring frequently, until heated through (about 5 minutes).
• 14 assemble chalupas in batches just before serving: warm remaining 2 tablespoons lard (if using) to liquefy.
• 15 heat comal/griddle (or pizza pan) over medium heat until hot; heat 8 mini tortillas, brushing tops lightly with some of lard (about 3/4 teaspoon each).
• 16 while heating tortillas (1 to 2 minutes total), top each with about 1/2 teaspoon salsa, a sprinkling of reserved raw onion, and a rounded teaspoon huitlacoche mixture.
• 17 transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately.
• 18 keep griddle warm and repeat procedure when ready to serve the next batch of chalupas.