Servings: 2

Ingredients

Qty Ingredient
taste Hojas de epazote
1 ea Trozo de cebolla
5 ea dientes de ajo
5 ea chiles de árbol
5 ea chiles guajillo
taste Pimienta en polvo
taste Aceite para freir
taste Sal preparada
taste Sal de mar
1 ea limón (lime)
2 ea hojas de laurel
¼ tsp cominos
taste Orégano seco
1 ea Cebolla para picar
1 lb setas

Preparation

  1. Remove seeds and veins from chiles, cut into smaller pieces
  2. Simmer chiles in covered pot just covered in water 15' - 30' or so until they're tender
  3. While the chiles simmer, cut the mushrooms into bite size pieces
  4. Drain chiles and blend with 2 cups hot water, the trozo de cebolla and dientes de ajo
  5. Brown the setas in the aceite, hot but not splattering
  6. Mix in the chile mixture through a strainer and simmer just a few minutes
  7. Add water to cover, bring back to a simmer
  8. Add epazote, hojas de laurel, cominos, Orégano seco, sal and sal preparada to taste
  9. Simmer covered, 15' - 20' until the setas are done
  10. Serve with Orégano seco, Cebolla and limón