Chef Fernando Cardona
Serves 4 people
Ingredients
Mojo de Ajo
- 2 heads of garlic
- 2 ½ cups olive oil
- 2 limes, freshly squeezed
- ½ cup chipotle puree
- 1 tsp salt
- ½ tsp black pepper
Mushrooms
- 2 tbl oil from the mojo
- 1 onion, chopped
- 1 lb mushrooms, chopped, any variety
- 2 tbl epazote, chopped
- ¼ tsp salt
Torta
- 1 baguette (4 bolillos or teleras)
- 4 oz goat cheese
- 4 slices of your favorite cheese to melt (gouda, swiss, fontina, etc.)
- Watercress
- 1 tbl lime juice
- Pinch of salt
Procedure mojo de ajo
- Roast garlic in the oven or toast on a griddle until it’s softened and has black spots. Peel cloves and pure with the rest of the ingredients in a blender or food processor. Set aside.
- In a large skillet, heat up the oil, add onions and cook until translucent. Add the mushrooms and cook so they release their juices. Add the epazote, and 3 or 4 spoonfuls of the mojo and continue to cook until tender and most liquid has evaporated.
Procedure for torta
- Preheat oven to 350℉. Cut baguette, or bread of choice, in half lengthwise and place in a lined sheet pan. Build torta in this order: start with goat cheese on the bottom, cooked mushrooms, and top with the other cheese. Leave open-faced. Place in the oven to toast for approximately 5-7 minutes.
- As the torta is toasting, toss the watercress in a mixing bowl with the lime juice and salt.
- Serve the torta with a nice serving of watercress inside and enjoy.