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Mini Tortillas With Corn Mushrooms And Fresh Tomatillo Salsa

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snacks low carb nut free vegetarian labor day latin mexican
Nutrition per serving    (USDA % daily values)


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Ingredients for 32 servings

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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