Mushroom Gordita

Maitake Mushrooms, Leeks, Black Beans, Tartufata, Epazote, Frisée, Queso Fresco

Chef Luna Contreras of Chelo | Portland, OR
Yield: 10 gorditas

---

Adapted by StarChefs | july 2023

INGREDIENTS

Filling:
4 tablespoons extra virgin olive oil
228 grams maitake mushrooms, stalks removed
2 teaspoons minced garlic
Kosher salt
Ground black pepper
85 grams julienned leeks
114 grams shredded Oaxaca cheese
2 tablespoons julienned epazote
1 teaspoon oregano
1 tablespoon tartufata sauce

Black Beans:
3 chipotle morita chiles
1 teaspoon coriander seeds
1 teaspoon ground oregano
3 bay leaves
170 grams black beans, soaked overnight
½ medium yellow onion, sliced
3 cloves garlic, minced
3 stalks epazote

Gorditas:
1 pound nixtamalized masa

To Assemble and Serve:
1 teaspoon tartufata sauce
Extra virgin olive oil
Salt
Lime juice
Vegetable oil
Frisée
Julienned epazote
Queso fresco
Pomegranate seeds

METHOD

For the Filling:
In a sauté pan over medium-high flame, heat 2 tablespoons oil. Sauté mushrooms 2 minutes. Add 1 teaspoon garlic and cook an additional 2 minutes, or until mixture has softened. Season with salt and pepper. Set aside. In a separate sauté pan over medium flame, heat 2 tablespoons oil. Cook leeks 4 minutes. Add 1 teaspoon garlic and cook an additional 4 minutes, or until the mixture is translucent and soft. Season with salt and pepper. In a mixing bowl, toss to combine the cooked leeks and mushrooms. Let cool, then stir in cheese, epazote, oregano, and tartufata. Transfer to an airtight container and reserve.

 For the Black Beans:
Prepare a sachet of chiles, coriander, oregano, and bay leaves. In a stockpot over medium-low heat, add beans, onion, garlic, and the sachet of spices. Cook 2 hours, or until the beans are tender. Stir in epazote. Reduce heat and keep warm.

For the Gorditas:
On a work surface, form 2-ounce balls of masa. Flatten to the size of your tortilla press. Add 2 ounces Filling to the center of each. Fold dough in half and seal edges using your hands or a fork. Set aside. 

To Assemble and Serve:
In a small saucepan over medium heat, gently warm 8 ounces Black Beans. Stir in tartufata and a drizzle of olive oil, then season mixture with lime juice and salt. Set aside. In a heavy-bottomed saucepan over medium-high flame, heat 2 inches of vegetable oil to 350°F. Fry 2 Gorditas 2 minutes per side. Transfer to a paper towel-lined plate and let cool. In a mixing bowl, add frisée and desired amount of epazote. Season with lime juice and olive oil. Set aside. Place seasoned Black Beans at the bottom of a serving bowl. Place fried Gorditas on top of Black Beans. Top with dressed frisée. Finish with a drizzle of olive oil, queso fresco, and pomegranate seeds.

---