Hongos en Chipotle
Every once in a while a like to surprise the hubby with a “romantic” lunch for two and today was one of those days when I felt inspired and hungry, which, I believe, is the perfect formula to create something delicious.
Mushrooms are one of those vegetables that I would never get bored of eating. When I was growing up we would always have mushrooms in the fridge, my dad was a big fan of them and he would always tell us that “eating mushrooms was like eating a good piece of steak” because when you bite into a mushroom, they have like a little bite and the texture was like eating meat. My dad would say that “mushrooms are very meaty”, so at home in Mexico we would have them in salads and sauces.
At home, here in London, I always make sure that I have some mushrooms in the fridge as well. Today for our romantic lunch for two, I made these delicious mushrooms in a creamy chipotle sauce. I also made some red corn tortillas to have these mouthwatering hongos en chipotle.
Remember to tell me if you like this recipe. Your feedback is very important to me.
Love,
Karla x
Hongos en Chipotle
Ingredients
- 500 g chesnut mushrooms cleaned, sliced
- ½ white onion sliced
- 4 tbsp fresh coriander chopped
- 3 chipotle chillies in adobo
- ¼ cup water
- ¼ cup double cream
- 4 tbsp vegetable oil
- 1 tsp salt
To serve
- 8 corn tortillas taqueras
- 1 hass avocado perfectly ripe, sliced
- 1 lime cut in wedges
Instructions
- Heat the oil in a medium frying pan to medium/ low heat and add the mushrooms. Fry them for 5 minutes, stiring from time to time to avoid burning and to cook evenly.
- Once the mushrooms look half cooked, add the onion and continue frying for 5 more minutes. The mushrooms will reduce in size and will change colour.
- While the mushrooms and onion are gently frying. Place the chipotles in adobo and water in a nutri bullet and blend to get a smooth sauce.
- Add the chipotle sauce to the mushrooms and then add the coriander. Season with salt and add the double cream.
- Serve in a warm homemade corn tortilla. Add some avocado slices and some lime juice to add an extra layer of flavour.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho!
