Empanadas De Hongos (Tortillas Filled with Mushrooms) Recipe

Wipe the mushrooms clean and chop fine. Wipe the chilies clean, slit open, remove the seeds and veins, toast lightly on a comal or griddle, and tear into pieces.

Wipe the hoja santa clean, cut out the main rib, and chop roughly. Put the water into a blender, add the garlic, leaves, and chilies, and blend until smooth.

Heat the oil in a skillet, add the blended ingredients, and fry over medium heat for 1 minute. Add the mushrooms and salt and cook over medium heat, stirring from time to time, until well seasoned and some of the juice has evaporated 5 to 8 minutes.

Spoon the filling into tortillas to make tacos or quesadillas or, if you have the large local tortillas, use them to make empanadas.

Sprinkle a little salty cheese on top.