Name: Marinated Mushroom Mixiote
Prep time: 35 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 1/4 onions; 2 cloves garlic; 6 guajillo chiles, clean, without stems, veins, or seeds; 3 ancho chiles, clean, without stems, veins, or seeds; 3 tomatillos, without skin, cut into quarters; 1 cup orange juice, seedless; 1 box Del Fuerte® natural tomato purée, 210 g; 2 leaves bay; 2 cloves; 2 black peppercorns; 1 tablespoon oregano; 1/2 teaspoons cumin, whole; salt; 2 tablespoons vegetable oil; 4 cups button mushrooms, in half; salt; avocado leaves; 2 cups nopal salad, pickled, to accompany mixiotes; black frijoles de la olla, to accompany

Preparation

15 mins

20 mins

Low

Heat vegetable oil in a deep pan over medium heat and fry the onion along with the garlic, guajillo chiles, ancho chiles, and tomatillo for 3 minutes; add the orange juice, Del Fuerte® Natural Tomato Puree, bay leaf, clove, whole black pepper, oregano, and cumin, cooking for 5 minutes until all ingredients soften; season with salt. Remove and let cool slightly. Blend the previous ingredients in the blender for 5 minutes until you achieve a very smooth texture. Set aside and let cool.