Mexican--Spicy Pasilla-Mushroom Tacos

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* Exported from MasterCook *

 

Spicy Pasilla-Mushroom Tacos

 

Recipe By : Rick Bayless's Mexican Kitchen

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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8 cloves garlic -- unpeeled

6 large pasilla chiles -- stemmed & seeded

1 teaspoon dried oregano (preferably Mexican)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cumin

1 tablespoon vegetable or olive oil

1/2 cup broth (vegetable or chicken-style)

4 cups sliced mushrooms (woodland such as shitake

portobello, porcini, or chanterelles)

1/4 cup sliced epazote* or cilantro

plus leaves for garnish

12 warm corn tortillas

3/4 teaspoon (approx) salt

1/2 cup onion -- diced

1/3 cup queso anejo*

 

Roast unpeeled garlic on an ungreased griddle or heavy skillet over medium

heat, turning occasionally, until soft (it will blacken in spots), about 15

minutes; cool and peel. Meanwhile, toast the chiles on the other side of the

griddle or skillet; 1-2 at a time, open them flat and press down firmly on the

hot surface with a spatula; in a few second, when they crackle, even send up a

wisp of smoke, flip them and press down to toast other side. In a small bowl,

cover chiles with hot water and let rehydrate 30 minutes, stirring frequently to

ensure even soaking. Drain, reserving 1/3 cup of soaking water.

Place chiles, soaking liquid, garlic, oregano, pepper, and cumin in a

blender or food processor fitted with the metal blade; process until pureed.

Strain through a medium strainer, pushing with a rubber spatula.

Heat oil in a 4-qt. pot or Dutch oven on med-high. Add strained sauce;

stir 3-5 minutes; mixture will thicken. Stir in broth, mushrooms, and epazote

(or cilantro). Partially cover and simmer gently on med-low heat, stirring

frequently, about 15 minutes. Taste and season with salt, if desired.

To serve: Each person spoons a portion of mushroom filling into a warm

tortilla, and then tops filling with chopped onion and queso anejo.

Alternatively, the cook can prepare each tortilla (keeping warm in oven set at

warm) and placing tortillas in large dish or serving platter.

Advance Preparation: The pasilla mixture can be prepared several days in

advance and refrigerated well-sealed. The mushroom mixture can be made a day

ahead and refrigerated well-sealed.

 

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NOTES : Epazote is a pungent, wild herb with flat, pointed leaves. It is sold

at some Hispanic markets.

 

Queso anejo is a " Mexican " cheese (soft). Can be found in the ethnic section of

a grocery store or Hispanic market. Dry feta or grated Parmesan can be

substituted. .