Soft Taco Filling: Stewed Mushrooms with Onions and Garlic
Yield: about 1 1/2 cups
This side dish can be made into a substantial taco filling as well.
12 ounces fresh mushrooms, washed and chopped into 1/2 -inch pieces
1/2 medium onion, diced
Fresh hot green chiles to taste (roughly 2 chiles serranos or one chile jalapeno), stemmed, seeded and finely minced
2/3 cup any poultry broth or water
1/2 small lime, juiced
1 tablespoon lard, bacon drippings or fat rendered from chorizo
1 ripe, large tomato, roasted or boiled, cored, peeled and roughly chopped
OR 3/4 of a 15-ounce can tomatoes, drained and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 1/2 tablespoons chopped epazote (optional)
Salt, about 1/2 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.
Timing and Advance Preparation
The filling can be completed in about 30 minutes. It will keep for several days; store it covered in the refrigerator.
Simple Mushroom Filling: At the roadside stands, they make a simple filling by frying the lard or oil over medium heat. When all the liquid evaporates, the onion, chile and epazote are added, it's stirred for several minutes, then removed from the heat.