Ingredients:
2 tablespoons Olive oil
1 pound chanterelles, roughly chopped
1 8oz jar of Tinga sauce (store-bought)
Salt and freshly ground black pepper
½ cup minced Shallots
4 ounces grated aged mozzarella cheese
4 ounces grated cotija
½ tsp finely chopped Thyme
4 8-inch flour or corn tortillas, Add to Your Grocery List
Directions
1. Place a medium cast iron skillet over medium-high campfire heat and add 1 tablespoon Olive oil.
2. When oil shimmers, add Shallots and a generous pinch of salt. Sauté for 3 minutes.
3. Add mushrooms and thyme and saute until mushrooms release their liquid, the liquid evaporates and mushrooms begin to brown. About 10 minutes.
4. Add Tinga Sauce and stir
5. Remove the mushroom mixture into a bowl, wipe the skillet clean, place back on the campfire rack, and add ½ to 1 tablespoon of olive oil. While the pan heats, place a large spoonful of the mushroom mixture and any amount of cheese you would like into the center of a tortilla, and fold the tortilla in half to make a half-moon.
6. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 6 to 8 filled tortillas.