The meaty portobello mushroom is the star here, full of texture and earthiness. It’s painted with a mixture of boozy chimichurri, olive oil, and red wine vinegar, then grilled to meaty perfection.
Mix together the masa, beer, sea salt, and paprika, then divide the mixture into sixteen golf-size balls. To do this, I pat the mixture down in the bowl, and using a sharp knife, cut the dough into fourths. Shape each fourth into a log, cut into four equal pieces, then shape into balls yielding 16 balls of dough. While working the tortilla press, keep the remaining balls under a damp cloth so they don't dry out.