Mushroom Budin

• 1 cup finely chopped onion
• 2 large garlic cloves, minced
• 1 fresh jalapeno chile, seeded and minced
• 1 teaspoon dried epazote or oregano, crumbled
• 1/4 cup chopped fresh cilantro
• 1/4 cup vegetable oil
• 2 lb mushrooms, cut into 1/4-inch-thick slices
• 2 teaspoons kosher salt
• 12 (6-inch) corn tortillas
• 3/4 cup coarsely grated Monterey Jack cheese (3 oz)
• 3/4 cup crumbled soft, mild goat cheese (3 oz)
• 21/4 cups Chile colorado , cooled
• 1 1/2 cups sour cream
• Garnish: fresh cilantro leaves, sliced white onion, thinly sliced radish

1. Cook onion, garlic, chile, epazote, and cilantro in 2 tablespoons oil in a 5- to 6-quart heavy pot over moderate heat, stirring, 2 minutes.
2. Stir in mushrooms and salt and cook, covered, 10 minutes.
3. Remove lid and cook until mushrooms are tender, about 3 minutes more (there will be liquid from mushrooms).
4. Lightly brush tortillas with remaining 2 tablespoons oil and heat a well-seasoned cast-iron skillet over moderate heat.
5. Lightly toast tortillas 30 seconds on each side.
6. Wrap tortillas, stacking them, in a kitchen towel as toasted.
7. Cut tortillas in half and return them to towel.
8. Preheat oven to 375Fand lightly oil a 10- by 8- by 2-inch ceramic or glass baking dish.
9. Toss cheeses together in a bowl.
10. Spread 1/3 cup chile colorado evenly in bottom of baking dish.
11. Begin layering by arranging 5 tortillas halves over sauce in dish in 1 layer (slightly overlapping if necessary).
12. Top with 1/3 cup sauce, one fourth (about 3/4cup) of mushroom mixture with liquid, and 1/4 cup cheese.
13. Dab 2 tablespoons sour cream over cheese.
14. Repeat layering 3 more times.
15. Top with remaining 4 tortilla halves and remaining sauce.
16. Dab with 3 tablespoons sour cream and use a rubber spatula to swirl it into the sauce, creating a marbled effect.
17. Sprinkle top with remaining 1/2 cup cheese and bake, uncovered, in middle of oven, until heated through, about 20 minutes.
18. Whisk together remaining sour cream with a little water to loosen it, then serve on the side for drizzling over budin.

onion, garlic, jalapeno chile, oregano, fresh cilantro, vegetable oil, mushrooms, kosher salt, corn tortillas, cheese, crumbled soft, chile colorado, sour cream, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/mushroom-budin-104398 (may not work)