**Exploring the Flavors of La Coche and Making Delicious Quesadillas**

As I sat down to taste this delicious spread, I was immediately struck by the complexity of flavors at play. The queso fresco, which was generously sprinkled on top of the quesadilla, added a richness and creaminess that tied everything together. But what really caught my attention was the salsa verde - it had a certain je ne sais quoi that elevated the entire dish to new heights.

I took a moment to examine the ingredients in this salsa verde, trying to pinpoint exactly what made it so special. It contained all sorts of delicious things like onions and corn, but I couldn't quite put my finger on what set it apart from other salsas. That was until I added a couple of splashes of water to thin it out - suddenly the flavors became even more pronounced and vibrant.

**The Magic of Fresh Corn Tortillas**

As I began preparing the quesadillas, I couldn't help but think about the importance of fresh corn tortillas. Angela's technique for making them from scratch was truly impressive - she has a wonderful grinding stone that gives her masa a lovely texture and flavor. Of course, not everyone is as skilled as Angela when it comes to making tortillas from scratch (I'm definitely not one of them!), so I opted for some pre-made corn tortillas instead.

Warming up the tortillas on my griddle was a crucial step in getting everything ready for assembly. I wanted to make sure they were nice and pliable, with just the right amount of firmness to hold everything together. As I sprinkled some cheese onto each tortilla, I couldn't help but feel a sense of excitement - these quesadillas were going to be delicious!

**The Tasting Experience**

As I took my first bite of one of the quesadillas, the flavors exploded on my taste buds in a riot of color and texture. The toasted corn flavor from the tortilla provided a lovely base note, while the hui la coche added a sweet and earthy undertone that complemented the richness of the cheese perfectly. And then, of course, there was the salsa verde - its tangy, slightly spicy kick added just the right amount of excitement to the dish.

But what really stood out about this quesadilla was the way all the different components came together to create something truly greater than the sum of its parts. The bitterness of the hui la coche was balanced by the sweetness of the corn, while the richness of the cheese tied everything together with ease. And let's not forget the salsa verde - it added a certain je ne sais quoi that elevated the entire dish to new heights.

**The Hula Koji: A Unique Flavor Experience**

As I tasted the hui la coche on its own for the first time, I was struck by its unique flavor profile. It had a slight bitterness to it, but also a sweetness and a corny taste that was both familiar and yet somehow new. I could see why this ingredient would be so important in Mexican cuisine - it added a depth and complexity to dishes that was hard to find elsewhere.

Of course, the hui la coche is not something you can just pick up at your local grocery store (at least, not without some effort!). It requires a trip to Mexico to track down fresh batches. But I'm determined to get my hands on some soon - I can already imagine all the delicious things I'll be able to make with it.

**Conclusion**

In the end, this experience was a reminder that the best dishes are often those that come together by chance rather than design. The combination of flavors in this salsa verde, for example, was so unexpected and delightful that I couldn't help but wonder what other secrets lay hidden beneath the surface. And as I looked forward to my next culinary adventure, I knew that I would be on the lookout for more ingredients like hui la coche - those magical little flavor bombs that can turn a dish into something truly special.

**Tips and Tricks from a Pro**

One of the most important things I learned from this experience was the importance of roasting when it comes to making salsa. Taking the time to roast the jalapenos and tomatillos really brought out their natural sweetness and added depth to the entire dish. And don't skip the water - adding just a couple of splashes can make all the difference in thinning out the salsa and bringing out its flavors.

Of course, there's also the matter of using fresh ingredients whenever possible. Fresh corn tortillas made from scratch are truly unbeatable, but even pre-made ones can be elevated with a little bit of care and attention. And as for the hui la coche - I'm convinced that it's worth tracking down just to try one dish that incorporates it.

**Final Thoughts**

As I finished up my quesadilla and took a moment to reflect on the experience, I couldn't help but feel grateful for all the amazing flavors and ingredients that have been introduced into my culinary life. From hui la coche to fresh corn tortillas, each ingredient has its own unique story to tell and contributes something special to the dish. And as I looked forward to my next culinary adventure, I knew that I would be ready - armed with a newfound appreciation for the magic of Mexican cuisine and the flavors that make it so truly special.

"WEBVTTKind: captionsLanguage: engreetings my beautiful lovelies it's emmy welcome back today i'm going to be tasting cornsmut also known as la coce la coce is also known as corn of fungus mexican corn truffle and it is actually a young corn that has been parasitized by a fungus it's not technically a mushroom it's a fungus and it was considered a blight it creates a corn that's kind of purplish gray in color and the kernels are misshapen until someone tasted it and said hmm this is actually quite delicious and in mexico fresh whitlake is actually quite prized and more expensive than corn itself quilakwich has also been found to have higher amounts of protein and more specifically the amino acid lysine which is an essential amino acid that the body does not create and one that we need to get from our diet so is a good thing and i have been dying to taste it but i've never been able to find it until now because lovely trina sent me this can right here thank you trina so much for sending this to me i can't wait to taste it today i'm going to prepare simple quesadillas that were inspired by a channel that i've fallen in love with and i've just recently subscribed i will put a link down below to her channel and the channel is called demi rancho atucosina and it's hosted by lovely angela who lives in michoacan mexico and she makes these lovely recipes and it's just really really sweet so today i'm going to be making quesadillas that were inspired by her recipe for quesadillas with squash blossoms which just look outstanding alrighty so let's go ahead and get started so the first thing we're going to do is prepare our salsa it's going to take the most time now angela cooks everything on her komal which is like this flat surface griddle and i'm going to be emulating that with this little cast iron griddle that i've got going here on my induction burner and what we're going to do is just char all of our salt ingredients so i've got some tomatillos here and i'm going to just put those on i've got a couple jalapeno peppers and i've got one clove of garlic and what we're going to do is just char these this is on medium high heat i'm just going to let these sit here until the skins get nice and black and then we're going to rotate them so they get a little bit of that kind of roasty char on all sides so not only will we get a nice roasted flavor but the heat will also cook the ingredients a little bit so it'll make it a lot easier to mash into salsa here are my vegetables first we're going to take our clove of garlic drop that in there and add a good pinch of salt that's of course going to season it but it's also going to facilitate kind of mashing everything together because it's got a little bit of grit so mash our garlic so i've been binge watching angela's videos and one of the reasons why is because i get to kind of work on my spanish comprehension which is very very rusty but she has such great videos and she's just so stinking cute it's just it's great so i feel like i'm learning on a couple different levels i never knew that a clove of garlic in spanish is called the diente which is a tooth a tooth of garlic that is so stinking cute so cuter than clove of garlic a tooth of garlic alrighty back to mashing the garlic i've got two jalapenos which i've roasted and cut off the stem and just mash those up actually since i have five tomatillos i think i'm just gonna go with one jalapeno if it needs more spice i'll add more after go ahead and add the tomatillos kind of a noisy operation so i will be back once this is all ground up let's go ahead and open our can of wii la coche now here it is and this contains sui la coce onion corn canola oil water salt spices and citric acid so this is not just the corn smud itself it contains other ingredients so i think what i'm going to do is just warm this up and then use that as an ingredient in my quesadilla oh there it is like canned corn and onions doesn't smell bad at all let's take a look at the contents of this now it does have a very dark color to it vegetal looks like it's almost like stewed spinach or something it's really difficult to see what's in here but i definitely see some corn and onion because this contains all these other ingredients in there i'm just going to simply warm this up and then we'll use it in our quesadillas i forgot to mention when you're making your salsa to add a couple splashes of water and that will make it more slouch-like but it also will facilitate the whole grinding process there we go i would love to try filakoje fresh i might have to make a trip to mexico there's actually lots of food for mexico that i want to try okay so that's bubbling up nicely i'm gonna set this aside on low to keep this warm now i'm gonna get my griddle back here and i'm gonna warm up some corn tortillas now of course angela makes her tortillas fresh with freshly ground masa which is pretty amazing she has this wonderful grinding stone and she has this beautiful technique you know that she's been making tortillas all her life i am not that talented so i'm just using some pre-made corn tortillas and i'm just warming them up here on my griddle and i've got a little bit of cheese here i'm just using some jack i'm going to spoon some of my la coche on top oh these are going to be so good and then we're going to fold these in half give them a good press these are looking so scrumptious already those are looking so stinking good let me take some quick pictures and i'll be right back the time has arrived the time to taste the beautiful quesadillas aren't they lovely they're so stinking cute little tiny quesadillas now we're gonna take our beautiful salsa and take a scoop of that place that right inside there yep both of them mm-hmm um oh that's good mm-hmm what i find interesting is there there are different levels of corn flavor in here we've got the toasted corn flavor of the tortilla and then we've got the corns or the hui la coce in there which has a nice corn flavor that's sweet and earthy it is kind of mushroomy and then we've got the richness of the cheese it kind of melted and ties everything together and then we've got our salsa in there that adds a little bit of tanginess a little bit of garlic it's delicious so so good that salsa verde is delicious super simple nice and roasted you've got that little spicy frequency from the jalapenos and the tomatillos add nice acidity to it i'm so glad i just went with one jalapeno that is plenty spicy enough but absolutely delicious and don't skip the roasting part it really adds a nice charred flavor to this and also kind of concentrates the flavors and it also just makes it easier to mush everything together i also want to taste the hula koji by itself so let's give this a go i'm glad i did there's a slight bitterness to it but it is also simultaneously sweet and tastes a little bit corny it's good i like it definitely has a taste of canned corn because this has been canned there is corn in it i taste some onion there is a slight bitterness to it as well i think it's also important to remember that this is a blend of ingredients this also contains onion this also contains corn and some spices so i can't really assign specific flavors to the hui la coche itself i'll have to get some fresh and prepare it myself to actually give you a thorough analysis of what the huila culture itself tastes like if you don't have any hula culture i definitely recommend making these simple quesadillas go ahead and make yourself some salsa verde it's actually very very simple to put together use a blender if you don't have a mortar and pestle that's totally allowed but do not skip the roasting part i think that's essential it imparts a really wonderful roasty nutty flavor to the salsa really really key corn tortillas toasted up with some cheese and some salsa verde yes don't have any hila culture that's okay substitute whatever you got you can use squash blossoms like dona angela does you can add some beans if you like add some protein add whatever you like but definitely try it because it's delicious big thanks again to trina again for sending me the hui la coche thank you guys so much for watching i hope you guys enjoyed that one i hope you guys learned something please share this video with your friends follow me on social media like this video subscribe and i shall see you in the next one toodaloo take care bye do i have free la culture in my teeth i feel like i have like you know gray black in my teeth my fruit fly go away no fruit here for yougreetings my beautiful lovelies it's emmy welcome back today i'm going to be tasting cornsmut also known as la coce la coce is also known as corn of fungus mexican corn truffle and it is actually a young corn that has been parasitized by a fungus it's not technically a mushroom it's a fungus and it was considered a blight it creates a corn that's kind of purplish gray in color and the kernels are misshapen until someone tasted it and said hmm this is actually quite delicious and in mexico fresh whitlake is actually quite prized and more expensive than corn itself quilakwich has also been found to have higher amounts of protein and more specifically the amino acid lysine which is an essential amino acid that the body does not create and one that we need to get from our diet so is a good thing and i have been dying to taste it but i've never been able to find it until now because lovely trina sent me this can right here thank you trina so much for sending this to me i can't wait to taste it today i'm going to prepare simple quesadillas that were inspired by a channel that i've fallen in love with and i've just recently subscribed i will put a link down below to her channel and the channel is called demi rancho atucosina and it's hosted by lovely angela who lives in michoacan mexico and she makes these lovely recipes and it's just really really sweet so today i'm going to be making quesadillas that were inspired by her recipe for quesadillas with squash blossoms which just look outstanding alrighty so let's go ahead and get started so the first thing we're going to do is prepare our salsa it's going to take the most time now angela cooks everything on her komal which is like this flat surface griddle and i'm going to be emulating that with this little cast iron griddle that i've got going here on my induction burner and what we're going to do is just char all of our salt ingredients so i've got some tomatillos here and i'm going to just put those on i've got a couple jalapeno peppers and i've got one clove of garlic and what we're going to do is just char these this is on medium high heat i'm just going to let these sit here until the skins get nice and black and then we're going to rotate them so they get a little bit of that kind of roasty char on all sides so not only will we get a nice roasted flavor but the heat will also cook the ingredients a little bit so it'll make it a lot easier to mash into salsa here are my vegetables first we're going to take our clove of garlic drop that in there and add a good pinch of salt that's of course going to season it but it's also going to facilitate kind of mashing everything together because it's got a little bit of grit so mash our garlic so i've been binge watching angela's videos and one of the reasons why is because i get to kind of work on my spanish comprehension which is very very rusty but she has such great videos and she's just so stinking cute it's just it's great so i feel like i'm learning on a couple different levels i never knew that a clove of garlic in spanish is called the diente which is a tooth a tooth of garlic that is so stinking cute so cuter than clove of garlic a tooth of garlic alrighty back to mashing the garlic i've got two jalapenos which i've roasted and cut off the stem and just mash those up actually since i have five tomatillos i think i'm just gonna go with one jalapeno if it needs more spice i'll add more after go ahead and add the tomatillos kind of a noisy operation so i will be back once this is all ground up let's go ahead and open our can of wii la coche now here it is and this contains sui la coce onion corn canola oil water salt spices and citric acid so this is not just the corn smud itself it contains other ingredients so i think what i'm going to do is just warm this up and then use that as an ingredient in my quesadilla oh there it is like canned corn and onions doesn't smell bad at all let's take a look at the contents of this now it does have a very dark color to it vegetal looks like it's almost like stewed spinach or something it's really difficult to see what's in here but i definitely see some corn and onion because this contains all these other ingredients in there i'm just going to simply warm this up and then we'll use it in our quesadillas i forgot to mention when you're making your salsa to add a couple splashes of water and that will make it more slouch-like but it also will facilitate the whole grinding process there we go i would love to try filakoje fresh i might have to make a trip to mexico there's actually lots of food for mexico that i want to try okay so that's bubbling up nicely i'm gonna set this aside on low to keep this warm now i'm gonna get my griddle back here and i'm gonna warm up some corn tortillas now of course angela makes her tortillas fresh with freshly ground masa which is pretty amazing she has this wonderful grinding stone and she has this beautiful technique you know that she's been making tortillas all her life i am not that talented so i'm just using some pre-made corn tortillas and i'm just warming them up here on my griddle and i've got a little bit of cheese here i'm just using some jack i'm going to spoon some of my la coche on top oh these are going to be so good and then we're going to fold these in half give them a good press these are looking so scrumptious already those are looking so stinking good let me take some quick pictures and i'll be right back the time has arrived the time to taste the beautiful quesadillas aren't they lovely they're so stinking cute little tiny quesadillas now we're gonna take our beautiful salsa and take a scoop of that place that right inside there yep both of them mm-hmm um oh that's good mm-hmm what i find interesting is there there are different levels of corn flavor in here we've got the toasted corn flavor of the tortilla and then we've got the corns or the hui la coce in there which has a nice corn flavor that's sweet and earthy it is kind of mushroomy and then we've got the richness of the cheese it kind of melted and ties everything together and then we've got our salsa in there that adds a little bit of tanginess a little bit of garlic it's delicious so so good that salsa verde is delicious super simple nice and roasted you've got that little spicy frequency from the jalapenos and the tomatillos add nice acidity to it i'm so glad i just went with one jalapeno that is plenty spicy enough but absolutely delicious and don't skip the roasting part it really adds a nice charred flavor to this and also kind of concentrates the flavors and it also just makes it easier to mush everything together i also want to taste the hula koji by itself so let's give this a go i'm glad i did there's a slight bitterness to it but it is also simultaneously sweet and tastes a little bit corny it's good i like it definitely has a taste of canned corn because this has been canned there is corn in it i taste some onion there is a slight bitterness to it as well i think it's also important to remember that this is a blend of ingredients this also contains onion this also contains corn and some spices so i can't really assign specific flavors to the hui la coche itself i'll have to get some fresh and prepare it myself to actually give you a thorough analysis of what the huila culture itself tastes like if you don't have any hula culture i definitely recommend making these simple quesadillas go ahead and make yourself some salsa verde it's actually very very simple to put together use a blender if you don't have a mortar and pestle that's totally allowed but do not skip the roasting part i think that's essential it imparts a really wonderful roasty nutty flavor to the salsa really really key corn tortillas toasted up with some cheese and some salsa verde yes don't have any hila culture that's okay substitute whatever you got you can use squash blossoms like dona angela does you can add some beans if you like add some protein add whatever you like but definitely try it because it's delicious big thanks again to trina again for sending me the hui la coche thank you guys so much for watching i hope you guys enjoyed that one i hope you guys learned something please share this video with your friends follow me on social media like this video subscribe and i shall see you in the next one toodaloo take care bye do i have free la culture in my teeth i feel like i have like you know gray black in my teeth my fruit fly go away no fruit here for you\n"