Cuitlacoche is a fungus that makes corn kernels swell to ten times their normal size, turning them an inky black color. Its smoky-sweet flavor is a cross between corn and mushroom. I grew up eating cuitlacoche stuffed in a quesadilla or in a squash blossom. It’s a delicious, earthy addition to everything from quesadillas to empanadas. If you can’t find canned cuitlacoche in your local Latin market, substitute sautéed wild mushrooms for an equally delicious result.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Melt 2 tablespoons of the butter in a large heavy saucepan over medium-low heat. Add 1 cup of the onion, the garlic, and the serrano chile. Sauté for 5 minutes, or until the onion is translucent. Add the cuitlacoche and stir for 5 minutes for the flavors to blend. Season to taste with salt and pepper. Set the filling aside to cool.
Step 2
To make the sauce, melt the remaining 2 tablespoons butter in a medium-size heavy saucepan over medium heat. Add the remaining 1 cup onion and sauté until translucent, about 5 minutes. Add the poblano chiles and sauté for 30 seconds. Add the cream and bring to a boil. Reduce the heat and simmer for 8 minutes, or until slightly thickened. Puree the sauce in a blender until smooth. Season with salt and pepper.
Step 3
Preheat the broiler. Grease a 9 x 13-inch glass baking dish with butter.
Step 4
Place 1 crêpe on a cutting board. Spoon 1/4 cup of the filling down the center of the crêpe. Roll it up like a burrito, enclosing the filling, and place it in the prepared baking dish. Repeat with the remaining crêpes and filling, fitting them together snugly in the dish. Pour the sauce over the crêpes. Sprinkle with the cheese. Broil until the cheese begins to brown in spots, about 10 minutes. Serve.
