Name: Mini Tortillas with Corn Mushrooms and Fresh Tomatillo Salsa
Cook time: 1 1D2 hr
Total time: 1 1D2 Hr
Yield: Makes about 32 hors d'oeuvres
Ingredients: 1 cup corn tortilla flour (masa harina; 4 1/2 oz); 3/4 cup warm water; 1 large garlic clove, minced; 1 teaspoon minced fresh serrano chile with seeds, or to taste; 1 cup finely chopped white onion, divided; 4 tablespoons lard or vegetable oil, divided; 2 cups fresh or thawed huitlacoche (1/2 pound), coarsely chopped, or 2 (7 1/2-oz) cans; About 1/2 cup salsa verde cruda; 1 cup crumbled queso fresco or ricotta salata; Equipment: a comal (flat metal griddle) or metal pizza pan (not nonstick); 2 (5-inch) squares cut from a 1-quarts sealable plastic bag; a tortilla press; a folded clean heavy cloth

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Mini Tortillas with Corn Mushrooms and Fresh Tomatillo SalsaMartyn Thompson

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