Epazote-Roasted Mushroom Queso Fundido

Name: Epazote-Roasted Mushroom Queso Fundido
Yield: Serves 6
Cuisine: Mexican
Ingredients: Fresh tortillas or tortilla chips, for serving; 1 pound (455 g) queso Oaxaca, shredded; 6 ounces (170 g) mixed mushrooms, such as cremini, button, or white or brown birch, quartered; 6 ounces (170 g) mixed mushrooms, such as cremini, button, or white or brown birch, quartered; 6 ounces (170 g) mixed mushrooms, such as cremini, button, or white or brown birch, quartered; 6 ounces (170 g) mixed mushrooms, such as cremini, button, or white or brown birch, quartered; 6 ounces (170 g) mixed mushrooms, such as cremini, button, or white or brown birch, quartered; Pinch red chile flakes; Fresh tortillas or tortilla chips, for serving; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 1 teaspoon apple cider vinegar; 1 clove garlic, grated; ¼ cup (60 ml) extra-virgin olive oil; 4 tablespoons (13 g) chopped fresh epazote; ¼ cup (60 ml) fresh lime juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

A pro move is to spoon some of this queso on your tortilla and then layer some carne asada over that for a makeshift mulita. This one is also vegetarian friendly. Don’t be afraid to dive in and expect some of the best cheese-pulls of your life.

Ingredients

¼ cup (60 ml) fresh lime juice
¼ cup (60

Americas
Mexico
Side dish
Central America
Vegetarian

Method

Preheat the oven to 350°F (175°C).

In a medium bowl, whisk together the lime juice, olive oil, 3 tablespoons of the epazote, the vinegar, and garlic and season with salt, pepper, and chile flakes. Add the mushrooms and toss to coat. Set aside to marinate at room temperature for