Your Life A to Z Recipe:Tuesday, March 18th, 2014: Hongos en Chipotle

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Hongos en Chipotle

Smokey and earthy tis is such a simple yet deep dish the meatiness of the mushrooms and the smoke of the chipotles are a combo that you won’t forget

for the sauce

1 cup chopped tomato

3 chipotle chiles

1/2 tsp salt

1/2 tsp pepper

1/2 cup sour cream

1 cup chicken stock

the cheese to top

1/4 cup crumbled queso fresco

1/4 cup crumbled queso cotija

8 cups crimini mushrooms

1/2 stick unsalted butter

 Preheat the broiler on your oven then put the tomato, chipotles, salt, pepper, sour cream and stock in a blender and puree, over medium high heat melt the butter in a large skillet, add the mushrooms and cook until they are browned, stirring from time to time then pour in your sauce and cook until it begins to thicken. When slightly reduced and thickened pour the mix into an ovenproof dish and slide under your ovens broiler for a minute or so to slightly brown the cheese top with diced avocado if desired and serve immediately with warm tortillas.

Chipotle Spinach

This stuff is so good in sopes, it doesnt matter to me that it is or isnt traditional, whenever I serve these there is nothing left but the plate. 

Hal, this is the base for pollo con espinacas just as we served at los sombreros and sala in atlanta, it could be sopes as well as I did that for a while here. what do you think, for pollo just serve with 4 grilled chicken breasts?

1/2 cup sour cream

1/2 cup cream cheese

2 chipotles

1/2 tsp cumin

1 tsp oregano

1/2 tsp salt

1/2 tsp pepper

1 cup chicken stock

boil the stock and pour  into a blender with the rest of the stuff and puree. Reserve.

6 cups spinach

1/2 cup onion

1/2 cup tomato

olive oil as needed

in a large skillet, coat with a couple tablespoons of oil and over high heat brown the onions, then add spinach and tomatoes, wilt slightly add chipotle cream and simmer until the spinach is cooked and the sauce is slightly reduced