Tortillas With Mexican Corn Truffles - Chalupas De Huitlacoche Recipe

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Tortillas With Mexican Corn Truffles - Chalupas De Huitlacoche
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Ingredients
9
Count
Nutrition
129
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 128.74 Kcal (539 kJ)
Calories from fat 92.01 Kcal
% Daily Value*
Total Fat 10.22g 16%
Cholesterol 16.6mg 6%
Sodium 160.94mg 7%
Potassium 63.13mg 1%
Total Carbs 5.78g 2%
Sugars 1.21g 5%
Dietary Fiber 0.99g 4%
Protein 3.55g 7%
Vitamin C 3.4mg 6%
Calcium 100.2mg 10%
Amount Per 100 g
Calories 159.32 Kcal (667 kJ)
Calories from fat 113.86 Kcal
% Daily Value*
Total Fat 12.65g 16%
Cholesterol 20.55mg 6%
Sodium 199.17mg 7%
Potassium 78.13mg 1%
Total Carbs 7.15g 2%
Sugars 1.5g 5%
Dietary Fiber 1.22g 4%
Protein 4.39g 7%
Vitamin C 4.2mg 6%
Calcium 124mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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