2 tablespoons/30 ml olive oil
1 onion, thinly sliced
8 ounces porcini mushrooms, trimmed and sliced
1 jalapeno or serrano chile, seeded and minced
Salt and freshly ground pepper
A few sprigs of fresh cilantro or epazote
1 cup/250 ml harina de maiz azul (blue cornmeal)
1 cup/250 ml masa harina
1/2 teaspoon/2 ml salt
About 1 cup/250 ml warm water
1 cup/250 ml queso fresco
Salsa, for serving, optional
Queso fresco is a fresh Mexican cheese. You can substitute with a soft goat cheese or fresh ricotta. Epazote is a Mexican herb that resembles tarragon.
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