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Ingredients
- Dough:
- 2 cups masa hanna (1) Bob`s Red
- 1 1/4 cups warm water (anywhere from 100 F to 115 F)
- 1/4 teaspoon fine sea salt
- Filling:
- 4 tablespoons extra virgin olive oil, divided
- 1 pound fresh oyster mushrooms, bases trimmed and turn into bite-sized pieces
- 2 teaspoons fine sea salt, divided
- 1/2 small yellow onion, small diced (generous 1/2 cup)
- 1 tablespoon minced fresh garlic
- 1 tomato, medium diced (about 1 cup)
- 1/4 teaspoon chipotle chili powder, or more if you like it spicy
- 1/2 cup packed fresh cilantro leaves, slums saved to use in sauce and remaining leaves saved for garnish
- 1 ear corn, kernels cut off and corn "milk" scraped off oob with a spoon or 1 cup thawed frozen corn
- 4 ounces cotya cheese, crumbled
- 1 large egg, beaten with 1 tablespoon water.
- Pobliano Pepper Sauce:
- 1 Pobland pepper
- 1 teaspoon honey
- 1/4 cup pumpkin seeds, toasted
- 2 shakes Tobacco or not sauce of choice
- Stems from cilantro bunch (see filling)
- 1/2 cup neutral oil, such as grapeseed
- 1 teaspoon fine sea salt
- 1/2 cup red wine vinegar
- 3 cups high-heat vegetable oil, for frying (optional)
Preparation
Step 1
Preheat the oven to 400°F
To make the dough, mix the masa, water and salt together in a medium bowl,It should come together fairly easily, be slightly sticky and not fall apart. If it seems dry, add a little more water. Divide into 10 equal pieces, roll the pieces into balls. Put them on a plate and cover with a damp cotton towel to prevent them from drying out.
Place a ball between two pieces of plastic wrap or wax paper. Place under a tortilla press or squash the balls into flat rounds by pressing down on them with a skillet or glass dish. Once the ball has been squished into a roughly 5-to-6 inch round, pull the top piece of plastic off and reuse for the next ball.
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