I got a tortilla press for myself for Christmas and broke it in with some blue corn masa from Masienda that I got for an absurdly low price. I made quesadillas with king oyster mushrooms, poblano peppers, and queso Oaxaca. The mushrooms and cheese have similar textures when you break them up.
Sauteed the mushrooms in bacon fat.
The taco filling was sous vide pork shoulder. Boneless shoulder cooked for 48 @ 60C, chilled, and cubed. seared hard in copious bacon fat before being shredded and tossed with red chili sauce.
This is how it all came together.
Tacos got crema, cotija, onions, cilantro, and lime.
Served with rice, beans, blender salsa, and guacamole. 🥑 Next time I’ma have some spicy salsa verde on hand for those quesadillas…
