1. Smash black garlic into a purée using the back of a spoon or your hand. In a bowl, combine all ingredients and knead by hand until smooth. The masa should be very soft but not sticky. Add a small amount of water if needed to make it softer, or more masa harina if it’s too sticky. Cover with plastic wrap and allow to sit for about 5 minutes. Divide the mixture into 16 balls, approximately the size of a golf ball, keeping them covered with plastic wrap to prevent drying. Heat a griddle to 400°F.
2. If using a tortilla press, cover each side with plastic wrap and press out each masa ball to form a tortilla approximately 1/16-inch thick. Place the formed tortilla on the hot griddle for 20 seconds or until the tortilla stops sticking. Flip the tortilla over for another 30 seconds, and then flip back to the original side. The tortilla should puff up like a balloon on the final flip if the griddle temperature is correct. Wrap the finished tortilla in a kitchen towel or place in a tortilla holder for 15 minutes to finish cooking and become soft and pliable. Repeat the process with the remaining masa dough balls.
3. Clean the mushrooms, remove the stems and gills. Finely mince the mushrooms with a knife or pulse in a food processor. In a saucepan, lightly sauté the mushrooms with a small amount of neutral oil (not listed). When the mushrooms are soft, add garlic and spices, and cook for 1 minute. Add vegetable broth and lentils to the saucepan, bring to a boil, then reduce heat and simmer for 20 to 25 minutes until lentils are soft. Add vinegar, taste, and adjust seasoning if needed. Allow to cool for 5 minutes, then pulse in a food processor in batches until the consistency resembles chorizo.
4. Place onions in a large bowl, add salt and oregano, and toss to coat. Pour vinegar and lime juice over the onions and toss again. Allow to marinate for 2 hours before serving.