Hongos En Chile Guajillo
Nutrition
Calories: 47.07 kcalCarbohydrates: 2.77 gProtein: 2.5 gFat: 3.48 gSaturated Fat: 1.29 gCholesterol: 3.04 mgSodium: 69.46 mgFiber: 0.97 gVitamin A: 0.01025 IUCalcium: 68.55 mgIron: 0.42 mg
Ingredients
- 7 whole guajillo chili veins and seeds removed
- 8 oz mushroom
- 1-1/2 tbsp pork lard or oil
- ΒΌ whole white onion thinly sliced
- 1/3 cup 83 ml water
- 2 whole Garlic clove chopped
- 1 pinch salt to taste
- 1 tbsp fresh lime juice
Instructions
- Cover the chiles with hot water and set aside to soak for about 15 minutes on a skillet.
- Clean the mushrooms with a damp cloth and tear or cut into strips. Heat the lard, add the onion, and cook for a few minutes without browning. Add the mushrooms and cook over medium heat, stirring them from time to time, for about 8 minutes. If they are very dry, cover with a lid.
- Drain the chiles. Put the water into a blender, add the garlic, and blend gradually. Add the drained chiles and blend as smooth as possible. Add the chile puree to the mushrooms in the pan, pressing it through a strainer to extract the tough pieces of skin. Stir well, add salt, and continue cooking and scraping the bottom of the pan to prevent sticking. Add the lime juice and cook for about 8 more minutes, until well seasoned.