CHILAQUILLES W/ PORTOBELLO MUSHROOMS + ROASTED TOMATILLO SALSA

 

 

 

Los Angeles is definitely a huge melting pot of cultures and I love this fact.  We get to taste so many different ethnic foods living here it's like a party in your mouth.  I made this dish for my hubby who was craving something Mexican.  I must say it was a very tasty vegan dish.  You don't have to add the vegan/raw cheese or vegan sour cream if you don't want to.  I didn't but either way its very flavorful.    

 

I adapted my recipe from from Marcela Valladolid from the Food Network's Mexican Made Easy.

 

 

 

 

CHILAQUILLES W/ PORTOBELLO MUSHROOMS

 

For the tomatillo sauce

 

1 pound fresh tomatillos

3 fresh serrano chiles

3 garlic cloves, unpeeled

1 large onion, coarsely chopped

extra virgin olive oil, as needed

kosher salt and freshly ground black pepper

1/2 cup vegetable broth or more as needed

 

For the Chilaquilles

2 tablespooons extra virgin olive oil

3 medium portobello mushrooms, sliced in large thin pieces

10 corn tortillas, stale is good and toast over an open flame, cut into eighths*

3 cups roasted tomatillo salsa

kosher salt and fresh ground black pepper

1/2 cup of your favorite vegan cheese optional

2 thin slices onion, separated into rings optional

1/2 cup vegan sour cream, optional

1/4 cup chopped fresh cilantro leaves, for garnish

 

 

 

DIRECTIONS:

To make the salsa:
Preheat the broiler or oven to 550 degrees F.   Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of vegetable broth and blend to combine. Add more broth, if needed, for desired consistency.

To make the chilaquiles:
Heat a large saucepan with 2 table spoons of extra virgin olive oil and sautee portobello mushrooms until brown.  Pour in the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 3 minutes. Season with salt and pepper, to taste.

Divide the mixture among 4 individual plates. Top with the cheese crumbles and onion rings. Drizzle with vegan sour cream, sprinkle with some chopped fresh cilantro and serve immediately.

Enjoy!!

* Cooks Note: When shopping for corn tortillas try to take note of the ingredients. Look for organic corn tortillas and or tortillas with only 2-3 ingredients. I stay away from tortillas with more than 3 ingredients. I have seen some with 10+ ingredients. That's absurd! It's corn tortilla - how many ingredients do we need in it that we cannot pronounce?