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Recipe courtesy of chef Aarón Sánchez

3 bolillo-style rolls or 1 long baguette 2 tablespoons olive oil

2 tablespoons olive oil

1 yellow or white onion, chopped

2-3 carrots, chopped

1/2teaspoon salt

6 cloves garlic, divided

8 ounces white or cremini mushrooms, chopped

2 tablespoons tomato paste

1 tablespoon dried oregano

1 teaspoon ground cumin

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