Crispy amaranth, mushroom and Oaxaca cheese bites with roasted tomatillo cilantro dip

Instructions

1. 1

   1. Rinse the amaranth if desired and place it in a saucepan with 360 ml (1 1/2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, and cook covered for 15 minutes, until the liquid is absorbed and the amaranth is tender. Spread it on a plate or tray to cool for 10 minutes.

2. 2

   2. Meanwhile, preheat the oven to 220 °C / 425 °F. Place the tomatillos, half of the white onion, 1 garlic clove, and 15 ml (1 tbsp) olive oil on a tray. Season with a pinch of salt, a pinch of black pepper, and 1/2 teaspoon ground cumin. Roast for 12 minutes, until the tomatillos are soft and lightly charred.

3. 3

   3. Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the remaining onion and cook for 2 minutes. Stir in 1 chopped garlic clove and the mushrooms. Cook for 6 to 8 minutes, stirring, until the mushrooms release their moisture and become almost dry. Add the dried oregano, the remaining 1/2 teaspoon ground cumin, a pinch of salt, and a pinch of black pepper. Let cool slightly.

4. 4

   4. In a large bowl, combine the cooked amaranth, sautéed mushrooms, Oaxaca cheese, beaten egg, breadcrumbs, fine cornmeal, and half of the chopped cilantro. Add a little extra breadcrumbs if the mixture feels too wet. Shape into 12 small, compact bites.

5. 5

   5. Place the bites on a lightly greased or parchment-lined tray. Brush or drizzle them with the remaining 15 ml (1 tbsp) olive oil. Bake at 220 °C / 425 °F for 8 minutes; then turn them over and bake 7 to 8 minutes more, until golden and crisp on the outside.

6. 6

   6. For the dip, transfer the roasted tomatillos, roasted onion, roasted garlic, and their juices to a blender or food processor. Add the plain yogurt, lime juice, remaining cilantro, and a pinch of salt and black pepper. Blend until creamy but still slightly textured.

7. 7

   7. Serve the bites hot with the roasted tomatillo cilantro dip on the side.