Hongos Guisados
INGREDIENTS
- 12 ounces fresh mushrooms, washed and chopped into ½-inch pieces
- 1/2 medium onion, diced
- Fresh hot green chiles to taste (roughly 2 chiles serranos or one chile jalapeño), stemmed, seeded and finely minced
- 1/2 cup water or poultry broth
- 1/2 lime, juiced
- 1 tablespoon lard, bacon drippings or fat rendered from chorizo
- 2 cloves garlic, peeled and finely chopped
- 1 1/2 tablespoons chopped epazote (optional)
- Salt, about ½ teaspoon (depending on the saltiness of the broth)
INSTRUCTIONS
Place the mushrooms, onion, chile, broth or water, lime juice, lard or other fat, garlic and epazote 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. Season with salt and cool before filling the quesadillas.
