MINI TORTILLAS WITH CORN MUSHROOMS AND FRESH TOMATILLO SALSA
_Chalupas de huitlacoche_ Chalupas, meaning "little boats," differ in shape and size as you move around Mexico, but in this case, their cargo includes mushroomlike huitlacoche; pleasantly tart [salsa verde](/recipes/recipe_views/views/239984); salty queso fresco; and the crunch of raw onion.
Provided by Shelley Wiseman
Yield Makes about 32 hors d'oeuvres
Number Of Ingredients 10
Steps:
- 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.)
- 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.
- 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.
MINI TORTILLAS WITH CORN MUSHROOMS & FRESH TOMATILLO SALSA RECIPE - (4.4/5)
Provided by á-175847
Number Of Ingredients 9
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.
SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN
Chalupas Poblanas de Pollo This recipe is from Epicurious and is from Central America/South America and Mexico. If you can't find 4-inch tortillas, you can buy larger ones and trim them using a 4-inch cookie cutter or a paring knife. • Salsa can be made 2 days ahead. Cool, uncovered, before chilling, covered. Reheat to warm.
Provided by Lavender Lynn
Categories < 60 Mins
Time 40m
Yield 12 chalupas
Number Of Ingredients 14
Steps:
- Make salsa:.
- Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
- Make chalupas:.
- Put oven rack in middle position and preheat oven to 200°F
- Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
- Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
Nutrition Facts : Calories 109.3, Fat 6, SaturatedFat 0.9, Cholesterol 8.8, Sodium 163.1, Carbohydrate 10.3, Fiber 1.7, Sugar 1.8, Protein 4.4
VEGAN TACOS WITH MUSHROOMS AND TOMATILLOS
This taco filling with mushrooms, pieces of caramelized tomatillos, and a touch of chile de arbol tastes delicious even without the tortillas as a side dish. Stuff it into corn tortillas for a great vegan taco.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 64.7 g, Fat 13.7 g, Fiber 10.7 g, Protein 14.5 g, SaturatedFat 2.1 g, Sodium 108.6 mg, Sugar 11.8 g
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