Wild Mushroom Gorditas with Oaxacan Cheese and Salsa

1 tsp salt
1 warm water
2 cups masa harina
4 tbsp all purpose flour
1 tsp baking powder
corn oil
for frying
2 tbsp olive oil
1 half small yellow onion
finely diced
1 whole small clove of garlic
2 lbs assorted wild mushrooms
such as crimini, shitake, and oyster, roughly chopped
salt and pepper
to taste
6 whole ancho chiles
re-hydrated, seeded and deveined
3 whole plum tomatoes
roasted, peeled and seeded
1 half onion
1 whole clove of garlic
1 tbsp olive oil
salt and pepper
to taste
1/2 cup tequila
1 freshly squeezed orange juice
1 lb Oaxacan cheese
shredded (you may substitute Mozzarella)
Mix flours, baking powder, and salt together in a bowl. Add the warm water. Combine thoroughly to make a smooth dough.
Roll the dough into balls the size of a walnut, a few at a time. Set aside and keep covered.
One at a time, roll each ball of dough in moistened palm of your hand until smooth, lay on a piece of plastic wrap, cover with another piece of plastic wrap and press down to flatten. To shape the patty, cut with a 2 to 2 ¼-inch diameter cookie cutter. It should be about 1/8 inch thick. Smooth the rough edges with your finger to make it ready to fry.
Pan fry the gorditas until golden on both sides before dropping into the corn oil.
Heat a cast iron skillet, filled half way with corn oil, to 375°F. Slide the patties into hot oil and fry until they are light golden brown and crispy - about 1 minute on each side. Drain on paper towels.
Heat a skillet over medium-high heat. Add olive oil. Slowly cook the onion and garlic until tender, but still translucent. Add the chopped mushrooms. Cook until the mushrooms are cooked through, about 5 minutes, season with salt and pepper. Set aside.
Re-hydrate the chiles in warm water until soft, about 20 minutes. Drain, remove seeds and stems.
Roast tomatoes on a sheet pan in the oven set at 450° F. Cook until charred, about 5 minutes. Remove from oven and allow to cool slightly.
Peel, then seed the tomatoes. Place chiles, tomatoes, and all the remaining ingredients in a food processor and blend until smooth. Serve at room temperature.
As soon as the gorditas are cool enough to handle, make a slit on the side and insert about a teaspoon of shredded cheese and a similar amount of the mushroom mixture. Serve with salsa.