This recipe was given to me by carmen rivera Díaz in Papantla, but I have had very similar versions of the dish elsewhere. It is popular in all the high-rainfall areas where mushrooms flourish. It is quite good made with champiñones (cultivated white mushrooms), even better with the many varieties of wild mushrooms that are gathered locally. Feel free to substitute any preferred kind of mushroom.
This is one dough that I generally make with masa harina rather than fresh masa,