Mini Tortillas with Corn Mushrooms and Fresh Tomatillo Salsa

Mini Tortillas with Corn Mushrooms and Fresh Tomatillo Salsa
Photo by Martyn Thompson

Ingredients

  • 1 tortilla press
  • 1 comal (flat metal griddle) or metal pizza pan (not nonstick)
  • 1 teaspoon fresh serrano chile
  • 4 tablespoons lard or vegetable oil
  • 2 cups fresh huitlacoche or 2 (7 1/2-oz) cans
  • ½ cup salsa verde cruda
  • 2 5-inch squares cut from a 1-quarts sealable plastic bag
  • + 6 more ingredients
    • ¾ cup water
    • 1 cup white onion
    • 1 large garlic clove
    • 1 cup crumbled queso fresco or ricotta salata
    • 1 cup corn tortilla flour (masa harina)
    • 1 folded clean heavy cloth

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 in...

View full recipe at Epicurious

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