Directions

Make the Filling

1. Heat 1 tbsp of oil in a skillet over medium heat.

2. Add the mushrooms and shallots. Season with salt and cook until mushrooms are tender and slightly browned, about 5-7 minutes. Once the mushrooms begin to soften, add the butter and continue cooking until they are fully tender and browned.

3. Squeeze juice from ¼ lemon over the mixture, and set aside.

Make the Sauce

1. Cook the tomatoes, onion, garlic, and peanuts on a dry comal over medium heat until they develop a light char, and toast the chiles until fragrant.

2. Transfer charred ingredients to a blender. Add broth, lime juice, and a pinch of salt. Blend until smooth.

Assemble the Encacahuatadas

1. Heat the avocado oil in a skillet over medium heat. Pour the sauce into the skillet and simmer for about 5 minutes to develop flavor.

2. Lightly coat each tortilla with a bit of avocado oil. Fry each tortilla for 5-10 seconds in a hot skillet, just until pliable.

3. Transfer the tortilla to the sauce, ensuring it’s fully coated.

4. Fill each sauce-coated tortilla with the mushroom filling, then fold. Pour extra sauce over the top of the filled tortillas.

5. Drizzle with Mexican crema and garnish with fresh cilantro and sliced avocado. Serve immediately and enjoy!