Empanadas de Hongos (Mushroom Empanadas Costeños)

Ingredients

• 1¼ cups / 315 ml wild mushrooms, cleaned, rinsed, strained, coarsely chopped
• 5 dried costeño chiles (Capsicum annuum var. costeño), rinsed, seeds removed, torn into pieces (or to taste)
• 3 garlic cloves, peeled and coarsely chopped
• 1 large yerbasanta leaf (Piper auritum), central rib removed, roughly torn
• approximately ½ cup / 125 ml water
• salt to taste
• finely grated dry aged cheese, as needed
• 6 large or 12 small uncooked masa tortillas

Method

1. 1
   Combine mushrooms, costeño chile pieces, garlic, yerbasanta, and water in a blender. Work in stages to reach a loose, coarse consistency — do not over-process to a smooth paste. Season with salt.
2. 2
   Heat a clay comal over medium-high heat (approximately 200–220°C / 390–430°F) without adding any fat.
3. 3
   Lay a raw tortilla flat. Spoon filling onto one half, leaving a border. Scatter grated dry cheese over the filling.
4. 4
   Fold the empty half of the tortilla over the filled half, pressing the edge lightly to enclose.
5. 5
   Transfer to the hot comal. Cook until the masa is set, dry, and lightly blistered on the underside, then flip and cook the second side through. Serve immediately.