Wild Mushroom Sopes with Salsa Negra and Scallion Crema
This recipe comes from Personal Chef Alexandra I. Lopez, The Food Diva.

For the Sopes
3 cups masa harina
2 cups warm water
2 teaspoons rendered bacon fat or vegetable oil
1 tablespoon salt
All purpose flour for dusting
Canola oil for pan-frying
For the Stuffing
2 tablespoons olive oil
2 pounds assorted wild mushrooms (crimini, shitake, oyster), roughly chopped
1 small yellow onion, finely diced
1 small clove of garlic, chopped
1 teaspoon fresh thyme, chopped
1 pound queso fresco
Salt and pepper to taste
Garnishes
1/2 pound red radishes, thinly sliced
2 avocados, small dice
1 bunch scallions, sliced on a bias

1. Preheat oven to 375˚
2. In a large bowl mix together the masa, water, bacon fat or vegetable oil and salt until a soft dough forms. If the dough seems to be dry, add water by the tablespoon to moisten. Knead the dough on a lightly floured surface until all the ingredients are well combined.
3. Form small balls of masa using your hands. If the dough becomes sticky, wet your fingertips with cold water. Place the balls onto a sheet of plastic wrap or parchment paper and cover them with another. Press down and flatten each piece of dough with the palm of your hand. Remove the parchment paper or plastic wrap and use your thumb to make a small well in the center of each disc of dough.
4. Heat a non-stick pan with oil; when hot add the sopes and fry on each side for about 3 minutes or until golden brown. Remove from the oil and place onto a plate or sheet pan lined with paper towels; set aside.
5. For the stuffing, heat the olive oil in a skillet over medium-high heat. When hot add the onion and garlic; cook until tender, but still translucent. Add the chopped mushrooms and thyme and sauté until they are cooked through, about 5 minutes; season with salt and pepper. Transfer the mushroom filling to a mixing bowl, add the cheese and stir to incorporate all ingredients. Set aside.
6. Place the fried sopes onto a foil-lined sheet pan. Top them with about 1 tablespoon of the mushroom filling. Heat in the oven for about 5 minutes, or until warmed through. Garnish with a dollop of scallion crema, a slice of radish, avocado, and scallions. Serve the salsa negra on the side.

Serves 8

For the Salsa Negra
5 ancho chiles, re-hydrated, seeded and deveined
4 plum tomatoes, roasted, peeled and seeded
1 1/2 cups freshly squeezed orange juice
1/2 onion, peeled, quartered and roasted
1 clove of garlic, roasted
1 tablespoon olive oil
Salt and pepper to taste

1. Preheat oven to 450˚

2. Re-hydrate the chiles in warm water until soft, about 20 minutes. Drain, remove the seeds and stems and set aside.

3. Place the tomatoes, onion and garlic on a sheet pan. Lightly drizzle with olive oil and season with salt and pepper to taste. Roast for about 7-10 minutes; let the vegetables char slightly.

4. Remove the roasted vegetables from the oven and allow to cool. Once cool, peel and seed the tomatoes. Place all of the ingredients in a food processor and blend until smooth. Serve at room temperature.

Makes 2 Cups

Scallion Crema
Makes 1 ¼ cups
1 cup sour cream
1/4 cup scallions, roughly chopped
1 teaspoon fresh lime juice
Salt and pepper to taste

1. Puree all of the ingredients in a blender.
2. Season with salt and pepper to taste and keep chilled until ready to serve.