Chilaquiles with Mushrooms

Name: Chilaquiles with Mushrooms
Yield: Yield: 8 Portions
Cuisine: Mexican
Ingredients: 1 cup/240 mL Cooked Tomatillo; ½ cup/120 mL coarsely cut cilantro; 4 oz/113 g crumbled queso fresco; ½ cup/120 mL sour cream; Salt, as needed; Salsa; 8 oz/227 g Corn Tortillas, cut into 8 wedges each; Vegetable oil, as needed, to fry the tortillas; 4 oz/113 g minced onions; 2 fl oz/60 mL pure olive oil; 2 garlic cloves, minced; 1 lb/454 g white mushrooms, sliced ¼ in/6 mm thick

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g white mushrooms, sliced ¼ in/6

Americas
Mexico
Street Food
Vegetarian
Gluten-free
Leftovers

Method

In a very hot skillet, cook the mushrooms in the olive oil until slightly browned, 3 to 5 minutes. Add the onions and sweat for 1 minute. Add the garlic and cook until fragrant, 10 to 20 seconds. Add the salsa and simmer for about 2 minutes more. Adjust the seasoning as needed with salt.
Heat the oil to 325°F/163°C and deep-fry the corn tortilla wedges until cr