Mushroom Chicharrón Gorditas with Cascabel Chile, Black Bean Cream, and Zucchini Cucumber Lime Salad

Instructions

1. 1

   Heat a comal or large skillet over medium heat. In a small cup, soak the dried cascabel chiles in 120 ml (1/2 cup) very hot water for 10 minutes. Meanwhile, mix the masa harina with 5 g (1 tsp) salt and 360 ml (1 1/2 cups) warm water until a soft, workable dough forms; let it rest covered for 10 minutes.

2. 2

   Blend the soaked cascabel chiles with 2 garlic cloves, 40 g (about 1/4 cup) onion, cumin, oregano, apple cider vinegar, and 30 ml (2 tbsp) of the soaking liquid until you have a thick adobo.

3. 3

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their moisture and start to brown. Add 50 g (about 1/3 cup) onion, 1 minced garlic clove, and 1 g (1/4 tsp) salt; cook 2 minutes more.

4. 4

   Add the cascabel adobo to the mushrooms and cook for 4 to 5 minutes over medium heat, until the liquid reduces and the mushrooms are glossy, lightly crisp, and well seasoned. Keep warm.

5. 5

   For the black bean cream, heat 15 ml (1 tbsp) vegetable oil in a small saucepan over medium heat. Sauté 50 g (about 1/3 cup) onion for 3 minutes. Add 1 garlic clove, the black beans, vegetable broth or water, and 1 g (1/4 tsp) salt. Cook for 5 minutes.

6. 6

   Blend the bean mixture until smooth and creamy. Return it to the saucepan and cook 2 to 3 minutes more over low heat, adding a little more broth or water if you want a looser texture. Keep warm.

7. 7

   In a bowl, combine the zucchini, cucumber, cilantro, lime juice, lime zest, toasted pumpkin seeds, 15 ml (1 tbsp) vegetable oil, and 1 g (1/4 tsp) salt. Let it sit for 5 minutes so the salad lightly marinates.

8. 8

   Divide the dough into 8 equal portions and shape into thick disks about 9 cm (3 1/2 inches) wide. Cook them on the comal or skillet over medium heat for 4 to 5 minutes per side, until cooked through with golden spots. If desired, keep them warm on a tray in a preheated oven at 93 °C / 200 °F.

9. 9

   Open each gordita with a small knife to form a pocket. Fill with the black bean cream and then the cascabel mushroom filling.

10. 10

    Serve the gorditas hot with the zucchini, cucumber, and lime salad on top or on the side. Finish with any remaining pumpkin seeds or cilantro from the bowl.