Mini Tortillas with Corn Mushrooms and Fresh Tomatillo Salsa

Name: Mini Tortillas with Corn Mushrooms and Fresh Tomatillo Salsa
Prep time: 4 d 16 h
Cook time: 4 d 16 h
Total time: 4 d 16 h
Yield: 32
Cuisine: Mexican
Ingredients: 237 milliliters corn tortilla flour (masa harina; 4 1/2 oz); 1 large garlic clove, minced; 237 milliliters crumbled queso fresco or ricotta salata; 118 milliliters About salsa verde cruda; 1 teaspoon minced fresh serrano chile with seeds, or to taste; 4 Tbsps lard or vegetable oil, divided; 177 milliliters warm water; 237 milliliters finely chopped white onion, divided; 227 grams cups fresh or thawed huitlacoche , coarsely chopped, or 2 (7 1/2-oz) cans

Mini Tortillas with Corn Mushrooms and Fresh Tomatillo Salsan is a gluten free and vegetarian recipe with 32 servings. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 45 calories, 1g of protein, and 3g of fat. It works best as a hor d'oeuvre, and is done in around 112 hours. A mixture of warm water, salsa verde cruda, ricotta salata, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Combine tortilla flour and water in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. Pinch off enough dough to form a scant 3/4-inch 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.) Form remaining dough into 3/4-inch balls, transferring to a plate, and cover with plastic wrap.

Ingredients you will need

Wrap

Dough

All Purpose Flour

Water

Equipment you will use

Plastic Wrap

Bowl

Very lightly oil comal (or pizza pan), then heat over medium-high heat until hot, about 2 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Pizza Pan

Press 1 ball of dough between plastic squares in tortilla press to form a 3-inch tortilla (about 1/16 inch thick). Peel off 1 plastic square, then, holding tortilla in your palm, carefully peel off other square and gently transfer tortilla to comal.

Ingredients you will need

Tortilla

Dough

Cook until edges just loosen from comal and small brown spots appear on underside, 30 to 45 seconds. Turn over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on underside, about 45 seconds. Turn over again and cook, pressing down with spatula, until tortilla inflates slightly (this may not always happen), 10 to 15 seconds. Enclose tortilla in folded cloth to keep warm and moist.

Ingredients you will need

Tortilla

Equipment you will use

Spatula

Make more tortillas, stacking them in cloth. (Once you get a rhythm going, cook more than 1 tortilla at a time.)

Ingredients you will need

Tortilla

Cook garlic, chile, and 1/2 cup onion (reserve remainder for

Ingredients you will need

Garlic

Chili Pepper

Onion

Garnish) in 2 tablespoons lard in a 10-inch heavy skillet over medium heat, stirring, until onion is softened, about 3 minutes.

Ingredients you will need

Onion

Lard

Equipment you will use

Frying Pan

Add huitlacoche and 1/4 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes.

Ingredients you will need

Salt

Warm remaining 2 tablespoons lard (if using) to liquefy.

Ingredients you will need

Lard

Heat comal (or pizza pan) over medium heat until hot, then heat 8 mini tortillas, brushing tops lightly with some of lard (about 3/4 teaspoon each). 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.

Ingredients you will need

Tortilla

Onion

Salsa

Lard

Equipment you will use

Pizza Pan

Transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately.

Ingredients you will need

Queso Fresco

Keep comal warm and repeat procedure when ready to serve next batch of chalupas.

Equipment

Ingredients

Servings:

237milliliters

corn tortilla flour (masa harina; 4 1/2 oz)1large

garlic clove, minced 237milliliters

crumbled queso fresco or ricotta salata 118milliliters

About salsa verde cruda 1teaspoon

minced fresh serrano chile with seeds, or to taste 4Tbsps

lard or vegetable oil, divided 177milliliters

warm water 237milliliters

finely chopped white onion, divided 227grams

cups fresh or thawed huitlacoche , coarsely chopped, or 2 (7 1/2-oz) cans

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 39 dollars.