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Huitlacoche Empanada Filling
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Prep
10 minutes
Total
10 min
Serves
fills 8–10 empanadas
Earthy, melty, and a little funky, huitlacoche mixed with two kinds of cheese and fresh epazote. The cheeses melt around the huitlacoche when fried and hold everything together.
Ingredients
- 454g (1 lb) huitlacoche
- 454g (1 lb) Monterey Jack, shredded
- 227g (0.5 lb) queso Oaxaca, shredded
- 30g (1 oz) epazote, chopped
- 85g (3 oz) squash blossoms
- 1 tsp kosher salt
Instructions
- 1Combine all ingredients in a mixing bowl.
- 2Mix until evenly distributed.
- 3Use immediately or cover and refrigerate.
Cook's Note
Keep the filling cold until you're ready to fill the empanadas, warm filling makes the masa slippery and hard to seal. If you're working in batches, keep the unused filling in the fridge.
Best Served With
Used as filling for fried huitlacoche empanadas. Also works as a quesadilla filling.
Why This Recipe Works
Monterey Jack melts smoothly and holds the filling together. Queso Oaxaca adds a mild stretch. The epazote brings an herby note that lifts the earthiness of the huitlacoche without competing with it.
Make It Yours
- Add a jalapeño, finely diced, for heat
- Swap Oaxaca for Asadero for a milder melt
- A pinch of cumin adds warmth
- Omit epazote and sub fresh cilantro for a different herby note
Leftover Strategy
Keeps refrigerated for 2 days. Use in quesadillas or tacos if you have leftover filling that didn't make it into empanadas.
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Pairing
Pairs best as a component inside the empanadas. On its own it doesn't need one.