---------- Recipe via Meal-Master (tm) v8.01

      Title: Huitlacoche Para Quesadillas
 Categories: Mexican
      Yield: 6 Servings

      1 lb Huitlacoche
      3 tb Peanut oil
    1/4 md Onion; finely chopped
      1 cl Garlic; peeled &
           - finely chopped
      2 sm Chiles poblanos
      1 lg Epazote sprig
           - (Mexican wormseed)
    1/4 ts Salt

  Roast and peel the chiles poblanos, then devein and cut into
  strips. Cut the fungus from the corn cobs and chop it roughly. Set
  aside. Heat the oil and cook the onion and garlic, without
  browning, until they are soft. Add the chile strips, huitlacoche,
  epazote, and salt and cook over a medium flame until the mixture is
  soft and the liquid from the fungus has evaporated--about 15 minutes.

  Makes enough filling for 12 quesadillas.

  Recipe by The Cuisines of Mexico by Diana Kennedy

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