Garnachas de Hongos y Chiles Poblanos
Garnachas are cup-shaped shells formed with corn tortilla dough from Yucatán. The shells are fried and filled with any number of things. Mushrooms, poblano chiles, and a spicy sauce fill these garnachas.
Masa Cups with Mushrooms and Chiles
Garnachas de Hongos y Chiles Poblanos
Garnachas are cup-shaped shells formed with corn tortilla dough from Yucatán. The shells are fried and filled with any number of things. Mushrooms, poblano chiles, and a spicy sauce fill these garnachas.
Ingredients
Makes about 12 appetizers
- Basic Corn Tortilla Dough
- All-purpose flour for dusting
- Mushrooms and Poblano Chiles in Guajillo Sauce
- Vegetable oil for frying
- Finely chopped epazote leaves or fresh cilantro for garnishing
Instructions
- Make the masa dough (tortilla dough) and roll into approximately golf-ball-size pieces.
- Flatten each ball to about 2½ inches.
- Using thumbs and fingers, pinch up the edges all around and form into shallow bowls about ¾ inch deep.
- Place the formed shells on a baking sheet, dusted with flour.
- Cover with plastic wrap to prevent drying out while preparing the mushroom filling.
- In a heavy medium skillet, pour oil to a depth of 1½ inches.
- When the oil shimmers, fry the shells, in batches, on both sides until golden brown, about 1 to 2 minutes on each side.
- Drain on paper towels.
- Fill the shells with the mushroom mixture while still hot.
- Sprinkle the tops with chopped epazote leaves or cilantro, if desired, and serve at once.