Name: Mini Tortillas with Corn Mushrooms and Fresh Tomatillo Salsa
Cook time: 1 1D2 hr
Total time: 1 1D2 Hr
Yield: Makes about 32 hors d'oeuvres
Ingredients: 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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Mini Tortillas with Corn Mushrooms and Fresh Tomatillo SalsaMartyn Thompson

Chalupas de huitlacoche

Chalupas, meaning "little boats," differ in shape and size as you move around Mexico, but in this case, their cargo includes mushroomlike huitlacoche; pleasantly tart salsa verde; salty queso fresco; and the crunch of raw onion.

Recipe notes