by Chef Sam Diminich
Restaurant Constance
Serves 4
Ingredients
4 1.75 oz balls of prepared masa
4 oz. roasted oyster mushrooms
4 oz. cooked rainbow chard
2 oz. queso Oaxaca
2 oz. Mexican crema
4 leaves epazote
- For the tortilla – preheat a large cast iron skillet w enough oil in it to glaze bottom of pan – using 2 pieces of plastic wrap and a tortilla press – form a tortilla and immediately transfer to a skillet to cook – this takes about 45 seconds on each side, depending on thickness of tortilla.
- As soon as tortilla is cooked on both sides add crema, chard, mushrooms, cheese, and tear of few pieces of epazote – fold tortilla over to create a half moon shape
- Cook on 1 side until crispy – carefully turn over – continue to cook until crispy and the cheese is melted.
- Transfer to a paper towel to drain – sprinkle with just a touch of sea salt and serve.