This recipe works as a side dish as well—just skip the tortillas.
INGREDIENTS
- 12 ounces fresh mushrooms, washed and chopped into 1/2 -inch pieces
- 1/2 medium white onion, diced
- 1 or 2 fresh green chiles (roughly 2 serranos or 1 jalapeño), stemmed, seeded and finely chopped
- 2/3 cup chicken stock or water
- 1/2 small lime, juiced
- 1 tablespoon lard, bacon drippings or vegetable oil
- 1 large ripe tomato, roasted or boiled, cored, peeled and roughly chopped OR 3/4 of a 15-ounce can tomatoes, drained and roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 1 1/2 tablespoons epazote, chopped (optional)
- Salt, about 1/2 tsp (depending on the saltiness of the broth)
INSTRUCTIONS
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.
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 until the liquid has reduced and the mixture is thick, about 5 minutes. Season with salt (usually 1/2 teaspoon, depending on the saltiness of the broth) and scrap into a serving bowl. Serve with tortillas on the side for making tacos.
