Tetela de Hongos Recipe - Great British Chefs

Ingredients

• 120g of masa harina
• 1/4 tsp salt
• 150g of warm water
• 250g of goat's curd
• sorrel leaves, or micro greens
• olive oil, as needed
• 2 potatoes
• 200ml of oat milk, hot, or hot dairy milk
• 2 sprigs of parsley, finely chopped
• 1/4 onion, finely chopped
• 2 garlic cloves, finely chopped
• 300g of mushrooms, such as girolles, enoki, shimeji and shiitake
• 1 small bunch of parsley, finely chopped
• 5 avocados, pitted and peeled
• 1 bunch of coriander, roughly chopped
• 5 jalapeños, stems removed and cut into 3 pieces each
• 120ml of lime juice
• 120ml of olive oil
• 120ml of water
• flaky sea salt, about 1 tbsp
• 3 dried morita chillies, rehydrated in warm water, stems removed and seeds discarded
• 5 tomatoes
• 1/4 small onion
• 1 garlic clove