Malibu Recipe

Preheat oven to 275°F (135°C). Line a rimmed baking sheet with parchment paper. Arrange tomato halves cut-side up on the sheet.

Drizzle tomatoes with 2 tablespoons olive oil, scatter sliced garlic over and between halves, sprinkle dried oregano, sea salt, black pepper and optional red pepper flakes evenly.

Roast low and slow for 1 hour 15 minutes to 1 hour 30 minutes, until tomatoes are shriveled at the edges and concentrated but still slightly yielding. Remove from oven and let cool to room temperature. Keep juices on the pan — they will be used when assembling.

Halve and pit the avocado and scoop flesh into a blender or small food processor. Add sour cream (or Greek yogurt), lime juice, cilantro, cumin (if using) and 1 tablespoon water.

Blend until smooth and creamy, adding up to 1 more tablespoon water if needed to reach a spreadable consistency. Taste and season with 1/2 teaspoon salt and additional lime if desired. Transfer to a bowl and refrigerate until assembly.

Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter until shimmering.

Add the chopped mushrooms in an even layer (work in batches if overcrowded). Let them sear undisturbed for 2–3 minutes so they brown, then stir.

Add the chopped shallot and sauté 1–2 minutes until translucent, then add minced garlic and cook 30–45 seconds until fragrant.

Stir in thyme, season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Continue cooking another 1–2 minutes until mushrooms are tender and any released liquid has mostly evaporated.

Finish with 1 teaspoon lemon juice to brighten. Remove from heat and hold warm.

Heat a wide skillet over medium heat and add 1 tablespoon olive oil. Add sliced garlic and cook 30 seconds until fragrant but not browned.

Add the baby spinach in batches, tossing as it wilts. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Cook 1–2 minutes until just wilted but bright green. Remove from heat and drain any excess liquid.

Heat a flat griddle or heavy skillet over medium-high. Lightly brush queso fresco slices with a little olive oil (or spray) and griddle 1–2 minutes per side until golden brown and warmed through. Remove and keep warm. If your queso crumbles, press gently with a spatula while searing.

On the same griddle, brush tortillas lightly with olive oil and warm 30–45 seconds per side until pliable and slightly charred at the edges. Keep tortillas warm wrapped in a towel.

Lay out warm blue corn tortillas (2 per serving). Spread about 2 tablespoons avocado crema onto each tortilla.

Divide the sautéed mushrooms evenly among the tortillas (about 2 ounces mushrooms per tortilla).

Top mushrooms with 1 cooked slice of griddled queso fresco per tortilla.

Add a small handful (about 1–1.5 oz) of sautéed spinach on top of the cheese, then place one slow-roasted tomato half (or broken pieces) per tortilla, spooning a little of the roasted tomato juices from the pan over the filling.

Garnish with chopped cilantro leaves and a light sprinkle of flaky sea salt. Serve with lime wedges alongside for squeezing. Serve immediately.