mushrooms, Tomatoes, and Chiles
Hongos, Jitomates, y ChilesA tasty trio of sautéed mushrooms, tomatoes, and fiery little serrano chiles can be spooned over steaks, chickens, or hamburgers as a terrific topping, or served on the side to accompany enchiladas. For a traditional flavor, a good-quality lard lends authenticity to the dish.
Ingredients
Makes 4 servings
- 1 tablespoon vegetable oil or lard
- ½ medium white onion chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 1 pound mixed mushrooms cremini and white, thinly sliced
- 2 medium tomatoes peeled, seeded, and finely chopped
- 2 serrano chiles minced with seeds
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh epazote leaves if available
- ½ teaspoon salt or to taste
Instructions
- In a large nonstick skillet, heat the oil or lard over medium heat and fry the onion and oregano.
- Cook, stirring until the onion begins to brown, about 5 minutes.
- Add the mushrooms and cook, partially covered, stirring occasionally, until the mushrooms are tender and starting to brown, 8 to 10 minutes.
- Add the remaining ingredients.
- Raise the heat and cook until completely heated through, 3 to 4 minutes.
Notes / Tips / Wine Advice:
Serve hot.