Ingredients
- 6 roma tomatoes
- 1 chile serrano
- 2 garlic cloves
- 1/4 white onion, plus extra slices
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon Mexican dried oregano
- 2 bouillon cubes
- 1/2 cup water
- 2 tablespoons avocado oil, plus more for frying
- Small bunch of epazote or cilantro
- 7 corn tortillas
- Salt to taste
Filling
- Requesón Seared oyster mushrooms
- Finely diced white onion
Garnishes
- Crema
- Queso fresco
- Pickled white onions
Directions
- In a medium pot, bring water to a boil. Add the tomatoes and serrano chile. Cook until tender, then remove and let cool. Place the tomatoes in a blender cup with the skins on, remove the chile stem, and add oregano, garlic, bouillon, water, onion, and cumin seeds. Blend until smooth.
- Heat a large pan and add avocado oil with onion. Fry until golden brown. Pour in the blended sauce, add the epazote bunch, and bring to a simmer over medium-low heat. Taste and adjust with more salt or bouillon if needed. Cook for 10 to 15 minutes, or until the color deepens. Remove from heat.
- In a frying pan, add a few tablespoons of oil and lightly fry the corn tortillas for a few seconds on each side, keeping them soft. Carefully dip each tortilla in the sauce, coating both sides.
- To serve, spoon some sauce onto a plate. Place the tortilla on top, add the filling, and fold. Finish with crema, queso fresco, and pickled onions.