Yield: 6 Servings
|5 \N||Ancho chiles (note the spelling; in TM!)|
|1 cup||Heavy cream|
|2 \N||Cloves garlic; minced|
|2 teaspoons||Fresh lime juice|
|1 tablespoon||Unsalted butter|
|½ \N||Yellow onion|
|6 ounces||Sliced wild/exotic mushrooms|
|½ \N||Avocado; cut into 1/4-inch cubes|
|3 ounces||Queso fresco or Feta; crumbled|
|1 tablespoon||Chopped cilantro|
|1 \N||Tomato; blanched, peeled, seeded; diced|
|6 \N||Tortillas de maiz|
|\N \N||Salt to taste|
Date: 19 Jun 1996 15:04:45 +0900 From: "Scott Ashkenaz" <s_ashken@...> This is the kind of recipe that makes my Texpuritan instincts cringe up, but it sounds pretty good.
>From Stephan Pyle (Star Canyon in Dallas), published in the February '96 Texas Monthly (as a sidebar to a nice article on the spread of Southwestern ... ahem ... Texas kyoozeen: (Stephan Pyle's _New Texas Cuisine_, Doubleday)
Preheat oven to 450 degrees F. To prepare ancho paste, wash, dry, stem, and seed chiles. Place in a single layer on a baking sheet and roast for 1 minute. Put in a bowl and cover with warm water for 30 min. to rehydrate. Strain (reserve liquid) and puree' in a blender with enough of the liquid to form a thick paste.
In a skillet, bring 5 tbsp ancho paste, cream, and garlic to a boil and simmer for 2 min. Transfer to a blender and puree'. Add lime juice and salt to taste. Strain and set aside.
Heat butter in a large skillet and saute' onion and mushrooms for 2 minutes over medium heat, until onion is translucent and mushrooms are soft. Add avocado, cheese, cilantro, and tomato, and just heat through. Add 2 tbsp of reserved ancho cream puree' and stir gently.
Add salt to taste and simmer 3 min.
Heat remaining reserved ancho cream puree' in a skillet until simmering. Soak tortillas one at a time in puree' for 15 sec. to soften and use tongs to place on a baking sheet. Spread mushroom mixture evenly down the middle of tortillas. Roll up tortillas, and using a metal spatula, place on plates, seam side down. To reheat, cover baking sheet with foil and place in a 350 degree oven for 10 min. Please note the recent questions answered by this recipe: 1. Rehydrate chiles in WARM water, not hot, cold, or vodka.
2. Warm tortillas in sauce, not oil.
3. Place tortillas seam side down.
CHILE-HEADS DIGEST V3 #018
From Glen Hosey's Recipe Collection Program, hosey@...