• Soft Taco Filling: Stewed Mushrooms with Onions and Garlic Hongos Guisados

    Soft Taco Filling: Stewed Mushrooms With Onions And Garlic Hongos Guisados

    12 ounces Fresh Mushrooms, washed and chopped into ½ -inch pieces
    ½ medium Onion, diced
    Fresh Hot Green Chiles To Taste (Roughly 2 Chiles Serranos Or One Chile Jalapeno), stemmed, seeded and finely minced
    ⅔ cup Any Poultry Broth Or Water
    ½ small Lime, juiced
    1 Tbsp Olive Oil
    1 Ripe, large tomato, roasted or boiled, cored, peeled and roughly chopped
    Or ¾ Of A 15-Ounce Can Tomatoes, drained and roughly chopped
    2 Cloves Garlic, peeled and roughly chopped
    1 ½ Tbsp Chopped Epazote (Optional)
    Salt, about ½ teaspoon (depending on the saltiness of the broth)


    1. Cook the mushrooms. Place the mushrooms, onion, chile, broth or water, lime juice and lard or other fat in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.

    2. Finish the mixture. While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor. When the mushrooms begin to fry, add the tomato mixture and optional epazote, and cook about 5 minutes, until the liquid has reduced and the mixture is thick. Season with salt and cool before using.

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