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.

See all mushroom recipes.

Click here to see Jump Into the Kitchen with 'America's Greatest Home Cooks'.

Notes

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

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
13g
19%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
8mg
1%
Choline, total
33mg
8%
Fiber, total dietary
3g
12%
Folate, total
26µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
28mg
9%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
111mg
16%
Selenium, Se
14µg
25%
Sodium, Na
234mg
16%
Vitamin D (D2 + D3)
16µg
100%
Water
135g
5%
Zinc, Zn
1mg
13%

Chilaquiles Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chilaquiles Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.