Mushroom And Huitlacoche Sopes With Salsa Verde

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James Beard


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2 1/2 cups masa harina (the most common brand is Maseca)

4 tablespoons shortening or lard

1 cup water

2 teaspoons salt

2 tablespoons vegetable oil

2 cups cleaned and sliced mushrooms, such as shiitake, cremini, and oyster, or any combination of wild mushrooms

2 tablespoons unsalted butter

1 large onion, diced

4 cloves garlic, minced

1 cup huitlacoche

1/2 teaspoon cayenne pepper

1 tablespoon chopped parsley

1 tablespoon chopped oregano

Salt and freshly ground black pepper to taste

10 tomatillos, hulled

1 medium onion, peeled and quartered

2 jalapeƱos

6 cloves garlic

1/2 cup chopped cilantro

2 tablespoons freshly squeezed lime juice

Salt to taste

1 cup grated cotija or Pecorino Romano cheese

3/4 cup crema fresca (Mexican cream) or sour cream (that you have thinned with a little milk)

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