Sincronizadas de Hongos con Salsa de Jitomate Asado y Chile Serrano

(Mushroom Tortilla Sandwich with Roasted Tomato and Serrano Salsa).

Servings:

Author:

Main Course

All Year

mushrooms Chiles

Instructions

1 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.
2 Keep turning the tomatoes and chilies as they char. Discard the stem of the
chilies.
3 Place the tomatoes, chilies and garlic in a blender, season with salt and blend.
The sauce should be thick.
4 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.
5 Cook for 5 to 8 minutes until the mushrooms are cooked through. Add the epazote
and move the pan off the heat.
6 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.
7 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.
8 The tortillas should have some brown spots and be slightly crispy, while the
filling should be warm and the cheese melted.
9 Cut them in half, or not, and serve warm with the salsa on the side.