June 22nd, 2011
Enchiladas With Huitlacoche Sauce

By Melissa Pitts

Before you judge the black, smokey corn smut known as huitlacoche, give it try with these easy and delicious enchiladas! While this is a vegetarian version, you can stuff the tortillas with chicken or meat if you chose. You can find huitlacoche (or cuitlacoche) in most Latin supermarkets and can range in price- but expect to pay about $6/can for this Mexican delicacy.

Cook Time: 30 mins

Preparation Time: 15 mins

Yields 4 Servings


  • 12 corn tortillas
  • 1 15 oz can of huitlacoche
  • 1 cup warm water
  • 2 tablespoons canola oil, plus more for frying tortillas
  • 2 cups Oaxaca or Monterey Jack cheese, shredded
  • 1/2 ½ cup fresh or frozen corn kernels


  1. Preheat the oven to 400F.
  2. In a blender puree the huitlacoche and one cup of water until smooth.
  3. In a medium saucepan over medium heat, add 2 tablespoons canola oil and add the huitlacoche mixture. Heat the sauce through.
  4. Coat the bottom of a 9x13in pan with ¼ cup of the huitlacoche sauce.
  5. In a small frying pan, coat the bottom of the pan with canola oil and begin to submerge the tortillas one by one. You are not supposed to fry them, only to coat them with oil so that they don’t crack later. Working quickly, drain the excess oil on a paper towel. Begin to fill them with the cheese and roll them like a taco, place them in a 9×13 inch oven safe dish, seam side down.
  6. Once you have filled the dish, pour the rest of the sauce over the tortillas, top with corn kernels, and finally with more cheese if desired. Cover with aluminum foil. Bake in the oven for 15 minutes. Remove the foil and bake another 15 minutes.
  7. Let cool slightly and enjoy!

You can read my blog on how my love affair with huitlacoche began, here.

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