Mushrooms and Poblano Chiles in Guajillo Sauce
Hongos y Poblanos en Salsa de GuajilloThis 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 and serve as an appetizer.
Ingrediënten
Makes about 3 cups
- 2 large poblano chiles roasted and peeled
- Guajillo Chile Sauce with Cream
- 3 tablespoons olive oil
- 1½ pounds mushrooms use a mixture of portobello, cremini, and white mushrooms, halved and thinly sliced
- ½ medium white onion finely chopped
- ¼ cup finely chopped fresh epazote leaves if available, or cilantro
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- Finely crumbled or grated cotija cheese
Instructies
- 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.
- 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.
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