Pioppino Mushroom Huarache with Radishes and Jalapeños
INGREDIENTS
1/4 lbs masa (see note)
2 cups black beans, cooked
2 tbs olive oil
1 lbs pioppino mushrooms, blanched (see note)
1 tsp fresh thyme leaves, minced
2 clove garlic, minced
1 radishes, sliced thinly
1 jalapeño, sliced thinly
1/4 onion, sliced thinly
1 green onion, sliced thinly
salt to taste
1 lime, juiced
1/4 cup cotija cheese, shredded
sour cream to serve (optional)
DIRECTIONS
I. pre-heat a comal or skillet. season the masa to taste with salt
II. weigh out masa in 2 oz portions. roll out each portion at a time into a log until 1/2 inch in thickness.
III. use a tortilla press to flatten each portion of masa. cook each side on the skillet until cook through then flip over to finish cooking
IV. warm the beans in a pot and then mash them or place them in a blender to make a puree. season to taste with salt
V. to cook the mushrooms, heat the olive oil in a skillet on high heat. sear the mushrooms until golden brown. stir in garlic and thyme and season to taste with salt
VI. in a bowl place the sliced radishes, onion, green onion, and jalapeño and mix with enough lime juice to coat. season to taste with salt
VII. to assemble the huaraches, spread black bean puree on the bottom then top with mushrooms, and radish salad, and cotija
VIII. serve with sour cream
servings: two to four
CHEF NOTES
N°1 find masa at your local supermercado or look for maseca (dried masa) and follow the instructions on the packaging to rehydrate. don’t forget to byob!
N°2 if you do not own a tortilla press simply tamp the masa down in between parchment paper gently using your hands until 1/2 inch in thickness
N°3 you can use any mushroom in place of the pippino mushrooms. only pippino mushrooms will need to be blanched beforehand
