Tortillas With Mexican Corn Truffles - Chalupas De Huitlacoche

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“Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico. If you wish to save time and effort, use store bought corn tortillas cut into quarters. From Gourmet magazine courtesy of Epicurious.”

Ingredients Nutrition

  • For tortillas
  • 1 cup masa harina (corn tortilla flour, 4 1/2 oz)
  • 34 cup warm water
  • For topping
  • 1 large garlic clove, minced
  • 1 teaspoon serrano chile with seeds, minced (or to taste)
  • 1 cup white 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)


  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.

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