Ingredients

The following ingredients have 8 Servings
  • 4 tablespoons vegetable oil
  • 1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
  • Salt and freshly ground black pepper
  • ½ cup minced yellow onion
  • 4 ounces grated Oaxaca or domestic Muenster cheese
  • 4 ounces grated panela or aged mozzarella cheese
  • 4 ounces grated cotija or Parmesan cheese
  • 1/3 cup finely chopped cilantro leaves
  • ½ teaspoon dried oregano
  • Pinch of ground coriander
  • 8 8-inch flour or corn tortillas, preferably homemade <a href="http://cooking.nytimes.com/recipes/1016136-grandma-salazars-tortillas">(see recipe)</a>

Instruction

  • Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
  • Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
  • Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
  • Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.