Chilaquiles with Pasilla Salsa and Hen-of-the-Woods Mushrooms

Chilaquiles with Pasilla Salsa and Hen-of-the-Woods Mushrooms
Will Budiaman


  • pasilla chiles, stemmed and seeded*
  • 2 Cups  hot water
  • plum tomatoes
  • cloves garlic
  • 1/4 Cup  canola oil
  •   Kosher salt and freshly ground black pepper, to taste
  • 1/2 Pound  hen-of-the-woods mushrooms (maitake), separated into bite-sized pieces
  •   One 13-ounce bag tortilla chips, crushed into 1/2-inch pieces
  •   Queso fresco, crumbled, for garnish
  •   Mexican crema (or sour cream), for garnish
  •   White onion, chopped, for garnish
  •   Cilantro, for garnish

In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. We omit the eggs and instead combine hen-of-the-woods mushrooms with a spicy, rich salsa made from pasilla chiles, resulting in a light but satisfying vegetarian main course.

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Preheat a large cast-iron skillet or griddle over high heat. Add the pasillas and toast, pressing them down with a spatula and turning once, until pliable and fragrant, about 1 minute. Transfer to a heatproof bowl and cover with the water. Let stand for about 30 minutes, until the pasillas are completely rehydrated.

Meanwhile, in the same skillet, roast the tomatoes and garlic over high heat until charred, about 12 minutes. Transfer the rehydrated pasillas to a blender and add 1 cup of their soaking liquid. Purée until smooth, then strain through a coarse sieve into a bowl.

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the pasilla purée and cook, stirring occasionally, until deep red and reduced nearly to a paste, about 15 minutes.

Peel the roasted garlic and add it to the blender along with the tomatoes. Purée until smooth, then strain through a coarse sieve into the skillet with the pasilla paste. Bring to a boil. Simmer the salsa over medium-low heat for 15 minutes, stirring occasionally. Season with salt and pepper, to taste, and keep warm.

In another large skillet, heat the remaining oil until shimmering. Add the mushrooms, season with salt and pepper, to taste, and cook, stirring occasionally, until the mushrooms are browned, 3-5 minutes. Stir in the pasilla salsa and bring to a simmer. Add the crushed tortilla chips and cook, tossing, for 3 minutes. Transfer to a platter or plates and garnish with queso fresco, crema, chopped onion, and cilantro. Serve right away.


*Note: Pasillas are long, black dried chiles with a fruity, herbaceous flavor. They are available at Latin markets.


Calories per serving:

716 calories

Dietary restrictions:

High Fiber Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 42g 65%
  • Carbs 67g 22%
  • Saturated 6g 29%
  • Fiber 5g 22%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 20g
  • Polyunsaturated 14g
  • Protein 17g 34%
  • Cholesterol 57mg 19%
  • Sodium 330mg 14%
  • Calcium 120mg 12%
  • Magnesium 101mg 25%
  • Potassium 548mg 16%
  • Iron 2mg 12%
  • Zinc 2mg 15%
  • Phosphorus 323mg 46%
  • Vitamin A 61µg 7%
  • Vitamin C 38mg 64%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 5mg 26%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 36µg 9%
  • Vitamin B12 0µg 3%
  • Vitamin E 6mg 29%
  • Vitamin K 20µg 24%
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