Ingredients
- 5 ripe medium-size plum tomatoes (about 10 to 12 ounces total)
- 1 large chile ancho, stemmed and seeded
- 3 cloves garlic, peeled and coarsely chopped
- 1 canned chipotle en adobo
- ½ teaspoon Mexican oregano
- 1 teaspoon vegetable oil
- 3 cups rich beef broth
- 1 pound mixed woodland mushrooms, like shiitake, morel and oyster, cut into thick slices
- 3 teaspoons olive oil
- 3 large red onions, cut into thick rounds
- ½ cup chopped fresh epazote (see note)
- 3 teaspoons salt
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Nutritional Information
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Nutritional analysis per serving (4 servings)
182 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 8 grams protein; 2214 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four to six servings
Preparation
- To make the sauce, preheat the broiler. Place the tomatoes on a baking sheet 4 inches below the heat. Broil until blackened, about 5 to 7 minutes. Turn and broil the other side. Let cool and peel. Heat a heavy skillet over medium heat. Add the chile ancho and press it flat with a metal spatula until it cracks and blisters, about 45 seconds. Repeat on the other side, then place in a bowl. Cover the chili with boiling water and let stand for 30 minutes. Drain.
- Place the tomatoes, chile ancho, garlic, chipotle and oregano in a blender. Blend until smooth, and strain through a medium-mesh sieve. Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the sauce and boil quickly, stirring constantly, until thick. Add the broth and simmer for 30 minutes.
- Heat a grill until medium-hot, or a large skillet over medium-high heat. Brush the mushrooms with 2 teaspoons of olive oil. Grill or saute in batches until slightly softened, about 3 to 4 minutes. Coat the onion slices with 1 teaspoon of olive oil, and grill or saute in batches until slightly softened, about 5 minutes. Separate into rings.
- Add the mushrooms, onions and epazote to the sauce and simmer for 10 minutes. Season with salt and serve with warm tortillas.
- If the herb epazote is unavailable, substitute chopped cilantro and use as a garnish; do not stir it into the sauce.
1 hour 40 minutes
Dining and Cooking