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Mushrooms and Poblano Chiles in Guajillo Sauce |
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Serves: 3
Print this Recipe
(Hongos y Poblanos en Salsa de Guajillo)
Category: Other Vegetables
Makes about 3 cups
This is an outstanding combination to serve with grilled meats, or as a filling for enchiladas or crepes. I also use it in mini-amounts to fill Masa Shells for Sopes (see Appetizers and Snacks) and serve as an appetizer.
2 large poblano chiles, roasted and peeled
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
Guajillo Chile Sauce with Cream
3 tablespoons olive oil
1 1/2 pounds mushrooms (use a mixture of portobello, cremini, and white mushrooms), halved and thinly sliced
1/2 medium white onion, finely chopped
1/4 cup finely chopped fresh epazote leaves, if available, or cilantro
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
Finely crumbled or grated cotija cheese or queso añejo
1. Prepare the chiles. Then, cut out the stem end section of the chiles. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips, then into dice. Then prepare the guajillo chile sauce. Reserve.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, poblanos, and onions. Cook, stirring, until the moisture has cooked away. Stir in the epazote, salt, and 1 cup of the reserved guajillo chile sauce. (Save the extra sauce for another use.) Cook the mushroom mixture until completely heated through, 3 to 4 minutes. Sprinkle top with cheese. Serve hot or as directed in your recipe.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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