Cuitlacoche Estilo Costeño

Ingredients

• 450 g (1 lb / ~1 liter / 4 cups) cuitlacoche, shaved from the cob and roughly chopped
• 2 garlic cloves, roughly chopped
• 3 costeño chiles or chiles de árbol, toasted whole and crumbled
• 2 tablespoons epazote leaves, roughly chopped
• 2 tablespoons vegetable oil
• Salt to taste

Method

1. 1
   Toast chiles in a dry skillet over medium heat, turning, until fragrant — about 60 seconds per side. Cool, then crumble.
2. 2
   Combine cuitlacoche, garlic, crumbled chiles, and epazote in a food processor. Pulse to a finely textured, cohesive paste.
3. 3
   Heat oil in a heavy skillet over medium-high heat until shimmering (~180°C / 355°F).
4. 4
   Add the paste and fry, stirring constantly, for 10–15 minutes. The mixture should become moist and concentrated but not juicy or dry.
5. 5
   Season with salt. Spread onto a plate or tray and cool completely before using as empanada filling.