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

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

Will Budiaman

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

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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Notes

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

Directions

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.

Nutrition

Calories per serving:

196 kcal

Daily value:

10%

Servings:

4
  • Carbohydrate, by difference 16 g
  • Protein 3 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 433 IU
  • Vitamin A, RAE 130 µg
  • Vitamin D 636 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 9 µg
  • Ash 1 g
  • Calcium, Ca 81 mg
  • Campesterol 1 mg
  • Choline, total 34 mg
  • Fatty acids, total monounsaturated 9 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Fatty acids, total trans 3 g
  • Fatty acids, total trans-monoenoic 3 g
  • Fiber, total dietary 3 g
  • Folate, DFE 83 µg
  • Folate, food 17 µg
  • Folate, total 56 µg
  • Folic acid 39 µg
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 6 mg
  • Magnesium, Mg 32 mg
  • Manganese, Mn 1 mg
  • Niacin 7 mg
  • Phosphorus, P 119 mg
  • Potassium, K 177 mg
  • Retinol 130 µg
  • Selenium, Se 6 µg
  • Sodium, Na 50 mg
  • Starch 10 g
  • Sugars, total 2 g
  • Vitamin D (D2 + D3) 16 µg
  • Vitamin D2 (ergocalciferol) 16 µg
  • Water 135 g
  • Zinc, Zn 1 mg
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