Wild Mushroom Gorditas with Oaxacan Cheese and Salsa

ingredients
all
1 tsp salt
1 warm water
2 cups masa harina
4 tbsp all purpose flour
1 tsp baking powder
corn oil
for frying
2 tbsp olive oil
1 half small yellow onion
finely diced
1 whole small clove of garlic
chopped
2 lbs assorted wild mushrooms
such as crimini, shitake, and oyster, roughly chopped
salt and pepper
to taste
6 whole ancho chiles
re-hydrated, seeded and deveined
3 whole plum tomatoes
roasted, peeled and seeded
1 half onion
1 whole clove of garlic
1 tbsp olive oil
salt and pepper
to taste
1/2 cup tequila
1 freshly squeezed orange juice
1 lb Oaxacan cheese
shredded (you may substitute Mozzarella)
cookware
1
Mix flours, baking powder, and salt together in a bowl. Add the warm water. Combine thoroughly to make a smooth dough.
2
Roll the dough into balls the size of a walnut, a few at a time. Set aside and keep covered.
3
One at a time, roll each ball of dough in moistened palm of your hand until smooth, lay on a piece of plastic wrap, cover with another piece of plastic wrap and press down to flatten. To shape the patty, cut with a 2 to 2 ¼-inch diameter cookie cutter. It should be about 1/8 inch thick. Smooth the rough edges with your finger to make it ready to fry.
4
Pan fry the gorditas until golden on both sides before dropping into the corn oil.
5
Heat a cast iron skillet, filled half way with corn oil, to 375°F. Slide the patties into hot oil and fry until they are light golden brown and crispy - about 1 minute on each side. Drain on paper towels.
6
Heat a skillet over medium-high heat. Add olive oil. Slowly cook the onion and garlic until tender, but still translucent. Add the chopped mushrooms. Cook until the mushrooms are cooked through, about 5 minutes, season with salt and pepper. Set aside.
7
Re-hydrate the chiles in warm water until soft, about 20 minutes. Drain, remove seeds and stems.
8
Roast tomatoes on a sheet pan in the oven set at 450° F. Cook until charred, about 5 minutes. Remove from oven and allow to cool slightly.
9
Peel, then seed the tomatoes. Place chiles, tomatoes, and all the remaining ingredients in a food processor and blend until smooth. Serve at room temperature.
10
As soon as the gorditas are cool enough to handle, make a slit on the side and insert about a teaspoon of shredded cheese and a similar amount of the mushroom mixture. Serve with salsa.