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For the filling: Cook the onion with the oil and butter for 5 minutes in an 8 inch cast-iron frying pan over medium heat. Add garlic and cook for 3 minutes. Add mushrooms and huitlacoche and continue cooking for 7 minutes. Add SPLENDA® Granulated Sweetener and corn and cook for another 10 minutes.
Stir in salt, pepper, cilantro and parsley and set aside.
For the masa: Pre-heat a 10 inch comal (griddle or cast-iron frying pan) over medium heat.
Mix masa-harina with salt and 1 3/4 cups of warm water to make soft but not dry dough. Divide the dough into 20 balls; shape each ball into a 5 inch long by 1 1/2 inches wide log.
Place a log between two sheets of plastic, put it in a tortilla press and press down. If you do not have a tortilla press, press with your hand and create an oval shape, turn it and press on the other side.
Remove the plastic and place over the pre-heated griddle. Cook for 2 to 3 minutes on each side or until it starts to brown and removes easily form the griddle without braking.
Top each tortilla with the filling and cheese, fold and serve.