Huaraches

 Ingredients:

2 cups maseca
1-1/4 cup water
1/2 teaspoon salt

Combine ingredients and knead until combined. Add water 1 tablespoon at a time if it is too dry. Divide into 9 portions and flatten into ovals between plastic sheets. 

Cook on griddle for 2 minutes on each side until lightly browned. 

Top with refried beans, sauteed poblano strips, shredded lettuce, avocado slices, and a mexican style cheese.

Woodear Mushroom Salad

 Ingredients:

2 cups woodear mushrooms
1 clove garlic, minced
1 thai chili, seeded and minced or sliced
1/2 tablespoon black vinegar
1/2 tablespoon soy sauce
1/2 teaspoon rice syrup
1/2 teaspoon sesame oil
1 small green onion, chopped
1 tablespoon cilantro, chopped
1 teaspoon sesame seeds, toasted

Combine ingredients and allow to marinate in the refrigerator for 30 minutes before serving.