Mini Pambazos with Mushroom Cochinita, Black Beans, and Orange-Pickled Red Onion

Instructions

1. 1

   1. Place the guajillo chile in a bowl with 60 ml (1/4 cup) hot water and let it soak for 10 minutes. Meanwhile, combine the red onion with 60 ml (1/4 cup) orange juice, the apple cider vinegar, and 1 g (about 1/8 tsp) salt. Set aside to quick-pickle.

2. 2

   2. Blend the soaked guajillo with the achiote paste, 1 garlic clove, ground cumin, dried oregano, 60 ml (1/4 cup) vegetable broth or water, the remaining 30 ml (2 tbsp) orange juice, 2 g (about 1/3 tsp) salt, and black pepper until smooth.

3. 3

   3. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds. Add the shredded oyster mushrooms and cook for 6 to 8 minutes, stirring, until they release moisture and begin to brown.

4. 4

   4. Add the blended adobo and the bay leaves to the mushrooms. Cook over medium-low heat for 8 to 10 minutes, adding the remaining 60 ml (1/4 cup) vegetable broth or water if needed, until the mushrooms are juicy and well seasoned. Remove the bay leaves.

5. 5

   5. In another skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the cooked black beans with a pinch of salt and mash them with a fork or masher for 4 to 5 minutes, until you get a rustic spreadable paste.

6. 6

   6. In a shallow plate, mix the remaining 15 ml (1 tbsp) vegetable oil with the ground ancho chile or paprika. Lightly brush this mixture over the outside of the small bolillo or telera rolls.

7. 7

   7. Heat a griddle or large skillet over medium heat. Toast the rolls for 2 to 3 minutes per side, pressing slightly, until crisp outside and warmed through. If you prefer the oven, place them on a sheet pan and bake at 400°F (200°C) for 6 to 8 minutes, turning halfway through.

8. 8

   8. To assemble, spread a layer of mashed black beans on the bottom half of each roll. Top with the mushroom cochinita, then the drained pickled red onion, sliced avocado, queso fresco, and chopped cilantro.

9. 9

   9. Serve the mini pambazos hot. If desired, spoon a few teaspoons of the pickling liquid over the mushrooms just before eating for an extra tangy, fragrant finish.