Heat a medium sized pan, add enough olive oil to coat bottom. Once its heated add onions and garlic. Once onions are translucent, add mushrooms and continue to cook until lightly browned. Add salt to taste. Set aside to cool.

Line both ends of the tortilla press with halves of the plastic bag. This will prevent the masa from sticking to the press. Press a 2 oz ball of masa, stuff with mushroom mixture and fold in half. Do not over fill. Using a fork press the edges until fully closed.

In a flat bottomed pan heat vegetable oil over medium heat to fry in. Make sure the oil is hot before you add the empanadas in to fry, otherwise the empanada will absorb too much oil.

Fry the empanada on both sides until golden. Line a tray with paper towels to absorb residual oil. Serve with avocado sauce.

Avocado sauce

Puree all ingredients in a blender or using a stick blender. Pass through a sieve. Season with salt.

Mushroom Escabeche Tostadas

Ingredients

get cookin’ with kittch