Name: Guajillo Mushroom Broth
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon garlic, finely chopped; 1/2 cups white onion, sliced; 1 tablespoon epazote, chopped; 2 cups oyster mushrooms, sliced; 1/2 cups guajillo chile, cut into rounds; 1 cup Del Fuerte® natural tomato purée; 5 cups chicken broth; 1 pinch clove powder; 1 pinch salt; avocado, for garnish; Oaxaca cheese, for garnish; epazote, chopped, for garnish

Preparation

15 mins

20 mins

Low

Heat the oil in a small pot over medium heat and fry the garlic with the onion, add the epazote, cook the mushrooms with the guajillo chili, and add the Del Fuerte® Natural Tomato Purée. Fill with chicken broth, season with ground cloves and salt. Cook for 10 minutes. Serve and garnish with avocado, Oaxaca cheese, and fresh epazote.