Tlatlocolotl Mushroom Masa Dumplings

Heat the vegetable oil in a skillet over medium heat. Add the diced onion and sauté for 2–3 minutes, until soft and translucent.

Stir in the garlic and cook for about 30 seconds, just until fragrant, without browning.

Add the chopped tlatlocolotl mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and become tender.

Season the mushroom mixture with half of the salt, the black pepper, and the ground cumin. Mix well, remove from the heat, and let the filling cool slightly.

In a mixing bowl, combine the fresh corn masa with the remaining salt. Gradually add water, mixing until a smooth, pliable dough forms that holds together without cracking.

Divide the masa into small portions. Roll each into a ball, then gently flatten into a disk in the palm of your hand.

Place a spoonful of the cooled mushroom filling in the center of each disk. Fold the masa over to form a half-moon, pressing the edges firmly to seal.

Repeat with the remaining dough and filling, keeping the shaped dumplings covered with a clean cloth to prevent drying.

Bring a large pot of lightly salted water to a gentle boil. Add the dumplings in batches, avoiding overcrowding.

Cook for about 10 minutes, or until the dumplings float to the surface and are cooked through.

Remove with a slotted spoon and let drain briefly. Serve hot, garnished with fresh cilantro and lime wedges on the side.