Sincronizadas de Hongos con Salsa de Jitomate Asado y Chile Serrano
(Mushroom Tortilla Sandwich with Roasted Tomato and Serrano Salsa).
Ingredients
Filling
- 1/2 white onion, sliced in julienne strips
- 2 serrano chilies, or to taste, chopped
- 1 garlic clove, chopped
- 1/2 pounds mushrooms, sliced
- 1 1/2 tablespoons canola oil
- 1 tablespoons epazote leaves, chopped
Sauce
- 5 ripe Roma tomatoes
- 2 serrano chilies, or to taste
- 1 garlic clove, unpeeled
- 1 teaspoons salt, or to taste
Recipe
- 8 flour tortillas
- 3 cups Oaxaca cheese, shredded
Instructions
For the salsa
- Dry-roast the tomatoes, chilies and garlic on a comal or skillet set over medium heat. Remove the garlic when brown spots appear on the papery skin, then peel and reserve.
- Keep turning the tomatoes and chilies as they char. Discard the stem of the chilies.
- Place the tomatoes, chilies and garlic in a blender, season with salt and blend. The sauce should be thick.
To finish
- Heat the oil in a sauté pan, add the onion and chilies and sauté for 2 to 3 minutes until translucent. Add the garlic and sauté for 1 minute, then mix in the mushrooms, reduce the heat to simmer and cover with a lid.
- Cook for 5 to 8 minutes until the mushrooms are cooked through. Add the epazote and move the pan off the heat.
- Place 4 tortillas on a flat surface. Using half of the cheese, make a thin layer on top of each tortilla. Divide the mushroom filling among the 4 tortillas and top with an even layer of the remaining cheese. Cover each with one of the remaining tortillas.
- Heat a comal or a griddle over medium-low heat. Place the sincronizadas (tortilla sandwiches) on top—pressing down with a spatula as they cook.
- The tortillas should have some brown spots and be slightly crispy, while the filling should be warm and the cheese melted.
- Cut them in half, or not, and serve warm with the salsa on the side.
