1 ½ C. dried Masa Harina
½ tsp. Salt
1 C. Warm Water

2 T. Butter
½ T. EVOO
¼ tsp. dried Oregano
12oz. Assorted Mushrooms, cut into ½’ slices
2 cloves Garlic, finely chopped
1 tsp. Sherry Vinegar
½ tsp. Salt
1 tsp. Black Truffle Oil
4 T. Canola Oil

Optional, for Garnish: Salsa Mexicana, Queso Fresco, Watercress, Cilantro

In large mixing bowl, combine masa harina, salt and water and mix thoroughly. Knead 2-3 minutes until smooth. Divide into 4 equal size portions and roll to form a cigar shape. Place masa between to pieces of lightly oiled parchment paper. Using a tortilla press or rolling pin, press each into a sandal shape, about a quarter inch thick. Loosely cover with plastic wrap and set aside.

Heat butter and evoo in large sauté pan over medium heat until very hot and oil begins to shimmer. Add oregano, mushrooms and garlic and sauté for 3-5 minutes, stirring frequently to ensure the mushrooms do not stick and garlic does not burn. Stir in vinegar, salt and truffle oil and cook an additional 5 minutes, until mushrooms are soft. Taste and season with salt if needed. Set aside.

Heat 1 T. canola oil in large heavy bottomed pan or cast iron skillet over medium high heat until oil is hot. Place one hurache at a time in skillet and cook 2 minutes until it begins to blacken on the bottom. Flip and repeat with the other side an additional 1-2 minutes. Transfer to serving plate and repeat with remaining oil and huraches.

Spread a quarter cup of the mushroom mixture on top of each hurache, and sprinkle with garnish items, as desired.