Serves: 8
Total Calories: 180

4 , guajillo chile kimmy, , cut open, seeded, veins removed, and toasted
..........Click the Edit tab and select this entry to follow preparation instructions.
1 large tomato, peeled and roughly chopped
1 clove garlic (small), chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1 1/2 tablespoons vegetable oil
1/3 cup heavy cream or half and half
1/2 teaspoon salt, or to taste
3 tablespoons vegetable oil or olive oil
1/2 pound (about) cremini mushrooms, halved and thinly sliced (4 cups)
1 medium white onion, finely chopped
1/4 cup , finely chopped fresh epazote, , leaves or cilantro
1/8 teaspoon freshly ground pepper, or to taste
3/4 cup , crumbled or grated cotja cheese or queso, añejo
10 (6- to 7-inch) corn tortillas

1. Prepare the chiles. Soak them in a bowl of hot water about 20 minutes. Drain and put the chiles in a blender jar. Add the tomato, garlic, and oregano. Blend to a thick smooth paste. If too thick to grind, add water, 1 tablespoon at a time. Heat 1/2 tablespoon of the oil in a small saucepan over medium heat. Add the chile mixture and cook, stirring, until thick and pasty, 3 to 4 minutes. Stir in the cream and simmer, uncovered, until thick and smooth, about 3 minutes. Add 1/4 teaspoon of the salt, or to taste. Cover and set the sauce aside.

2. Heat the remaining oil in a large skillet over medium-high heat. Add the mushrooms and onions. Cook, stirring frequently, until the moisture has cooked away, and the mixture is nearly dry. Stir in the epazote and reserved chile sauce. Cook, stirring, 1 minute to heat through.

3. Transfer the mushrooms to a serving dish. Sprinkle with about 2 tablespoons of the cheese. Serve with soft warm tortillas. Pass the remaining cheese at the table.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 180
Calories from Fat: 106

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