Mini Tortillas With Corn Mushrooms And Fresh Tomatillo Salsa Recipes

Steps:

• Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.
• Prepare corn chips. Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with salt so it sticks and serve warm chips with tomatillo salsa.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Tortillas: 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. Very lightly oil comal (or pizza pan), then heat over medium-high heat until hot, about 2 minutes. 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. 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. Make more tortillas, stacking them in cloth. (Once you get a rhythm going, cook more than 1 tortilla at a time.) Topping: Cook garlic, chile, and 1/2 cup onion (reserve remainder for Garnish) in 2 tablespoons lard in a 10-inch heavy skillet over medium heat, stirring, until onion is softened, about 3 minutes. Add huitlacoche and 1/4 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes. Assemble chalupas in batches just before serving: Warm remaining 2 tablespoons lard (if using) to liquefy. 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. Transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately. Keep comal warm and repeat procedure when ready to serve next batch of chalupas.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
• Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.
• Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
• Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
• Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
• Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

Steps:

• Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
• Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
• Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Steps:

• Heat 1/2 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until beginning to brown. Add the remaining 1 tablespoon oil and the mushrooms, and sauté for 5 minutes, or until golden. Remove from the heat. Stir in the cilantro, and season the mushroom filling to taste with salt and pepper.
• Place the tortillas on a work surface and spread 2 tablespoons of the filling down the center. Roll them up like a soft taco (into a cylinder). Place a toothpick in the center and one at each end of each taquito to keep the filling from falling out. (These can be made 1 day ahead to this point. Transfer them to baking sheets, cover, and refrigerate.)
• Place a medium skillet over medium-high heat, and add enough vegetable oil to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in batches, fry the taquitos until golden brown, about 1 minute per side. Transfer them to paper towels to drain.
• Remove the toothpicks from the taquitos, and transfer the taquitos to a platter. Spoon the tomatillo-cilantro salsa down the center of each taquito, and serve.