Huitlacoche Para Quesadillas

submitted by aknee

1 pound huitlacoche
3 tablespoons peanut oil
1/4 each onion chopped
1 each garlic clove peeled, chopped
2 each poblano peppers
1/4 teaspoon 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.



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