Mushroom and Huitlacoche Sopes with Salsa Verde | James Beard Foundation

Ingredients

• 2 1/2 cups masa harina (the most common brand is Maseca)
• 4 tablespoons shortening or lard
• 1 cup water
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 cups cleaned and sliced mushrooms, such as shiitake, cremini, and oyster, or any combination of wild mushrooms
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup huitlacoche
• 1/2 teaspoon cayenne pepper
• 1 tablespoon chopped parsley
• 1 tablespoon chopped oregano
• Salt and freshly ground black pepper to taste
• 10 tomatillos, hulled
• 1 medium onion, peeled and quartered
• 2 jalapeños
• 6 cloves garlic
• 1/2 cup chopped cilantro
• 2 tablespoons freshly squeezed lime juice
• Salt to taste
• 1 cup grated cotija or Pecorino Romano cheese
• 3/4 cup crema fresca (Mexican cream) or sour cream (that you have thinned with a little milk)