Empanadas de Nanacates
Baked Wild Mushroom Stuffed Tortillas
Nanacates are one of the joys of the rainy season. These wild mushrooms are found in the Sierra Mountains surrounding the Central Valleys and are brought down to market loosely packed in reed baskets. They are very similar to the portobello mushrooms that are available in the United States and Europe. The recipe today is from Amanitas c. that were found on the mountain behind my house! These empanadas are so good you may want to make them with commercially raised mushrooms if you can't get the wild or portobello varieties. They are best eaten right off the comal.
Makes 10 empanadas
Ingredients
2 tablespoons butter or oil
1 medium white onion, finely chopped
½ pound nanacates, Amanitas c. , or portobello mushrooms, shredded
7 cloves garlic, finely chopped
1 tablespoon finely chopped epazote leaves
Sea salt, to taste
½ teaspoon finely ground black pepper,
1½ pounds prepared masa for tortillas or 3 cups masa harina for tortillas
10 ounces quesillo, manchego, Gouda or Muenster cheese, shredded or grated
Method
In an 8-inch cast-iron frying pan, heat the butter or oil over medium heat and fry the onion until transparent, about 5 minutes. Add the nanacates and garlic and continue to fry about 10 to 15 minutes over low heat. If you need to, add a bit more butter or oil to the pan to keep the mushrooms from sticking. Add the epazote, ½ teaspoon salt and the pepper and stir well. When the mixture is dry, remove from heat and allow to cool.
Preheat a 10-inch clay comal, griddle or cast-iron frying pan over medium flame.
If using prepared masa, place in a mixing bowl, add 1 tablespoon salt and a few sprinkles of water, and knead to a soft dough. If using masa harina, place in a large mixing bowl, and add 1 tablespoon salt and 2¾ cups water. Knead until the dough is soft, about 1 minute. Allow dough to rest for 15 minutes. Divide the masa into 10 balls. Roll into a ball, then shape into a log 5 inches long and 1½ inches wide.
Place a log between two sheets of plastic placed inside a tortilla press and press down. An oval shape will appear. Rotate the oval and press again. Remove the plastic from the top and place 3 to 4 tablespoons of cheese in the middle. Top with 2 tablespoons of the filling. Place a little bit of water around the edge of the tortilla with your finger, fold the empanada over and press to seal it closed.
Lift the empanada from the plastic and place in the middle of the heated comal, griddle or cast-iron frying pan. Cook about 3 to 5 minutes on each side, until it starts to brown and removes easily from the comal without breaking. Turn it over and cook on the second side. Serve at once or continue with all the balls until all the masa is gone. If you must, keep the empanadas warm, wrapped well in a cloth napkin, until serving time.
Hint: You can fry these empanadas if you like in hot sunflower or blended vegetable oil. Turn once to cook all the way through, then drain well.
