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Level: Moderate

Prep Time:

30 Minutes

Region:

Central Mexico
V&V Products Used:
Queso Fresco Queso Fresco » Queso Rancherito® Queso *Rancherito® »
Supremo® Sour Cream Supremo® Sour Cream » Rancherito® Sour Cream *Rancherito® Sour Cream »

Mushrooms in Chipotle

This recipe is from
V&V Supremo®
Servings: 4

 

Mushrooms play a bigger part in Mexican cuisine than is often realized; wild mushrooms abound from Central Mexico to the South and Gulf Coast.  This Veracruz-inspired creation combines rich sour cream and smoky chipotle chiles for an unforgettable taco filling.

 

Ingredients


 

7 oz. Pkg. shiitake mushrooms(or any mushroom)

 

2 Tbsp. butter, unsalted

 

1 medium onion, sliced fine


2 large cloves garlic, minced


½ tsp. ground black pepper


2 tsp. chopped fresh thyme


2 Tbsp. fresh epazote, chopped (optional)


  cups V&V SUPREMO® CREMA SUPREMO®, CREMA *RANCHERITO® or Crema Chihuahua® sour cream


1 chipotle chile, (canned) minced


1 Tbsp. adobo from canned chipotles


 salt to taste


½ cup V&V SUPREMO® QUESO FRESCO V&V SUPREMO® or QUESO *RANCHERITO®, crumbled


¼ cup chopped cilantro

 

12 tortillas

 

Preparation

  1. Remove stems from mushrooms and slice caps about ¼ inch thick. Discard stems
  2. In skillet over medium heat. Add onions and cook, stirring for 3 minutes. Add garlic, cook 1 minute more. Add mushrooms, pepper, thyme, and epazote. Cook 3 minutes. 
  3. Pour in sour cream, chipotle and adobo, simmer 5 minutes. Add salt to taste.
  4. Place a non- stick pan or griddle over medium heat. Warm tortillas and hold them in a tortilla warmer.

 

 

 

SERVING: Spoon mushrooms into hot tortillas, and top with queso fresco and chopped cilantro.

 

 

 

 

 

 

 

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