The cookie settings on this website are adjusted to allow all cookies so that you have the very best experience. If you continue without changing your cookie settings, we'll assume that you are happy to receive all cookies on our website. However, if you would like to, you can change your settings at any time using the Change cookie settings link in the Special menu. 
    
 
pppppp

Mushroom Enchiladas

Mushroom Enchiladas

Ingredients

 
- Chopped onion
 
- 4 chopped garlic cloves
 
- 1 Kg. of chopped mushrooms
 
- 2 sprigs of parsley
 
- 12 White corn tortillas
 
For decoration
 
- ½ litre of sour cream
 
- 1 chopped red onion
 
For the sauce
 
- 3 grilled guajillos chiles – deveined and deseeded.
 
- Water
 
- ½ grilled onion
 
- 2 grilled garlic cloves
 
- 5 fresh grilled tomatillos
 
- 3 whole black pepper
 
- 2 cloves
 
- Salt and pepper
 
- Vegetable oil
 
Preparation
 
1. Sauce – Soak chillies in hot water for five minutes, then blend them with the 
 
onion, garlic, tomatillos, pepper, clove and salt
 
2. Scrape the food processor and add to a separate saucepan with a little oil. Fry 
 
gently for 5 minutes.
 
3. In a separate saucepan, gently fry the onion in a little oil until transparent but 
 
not brown. Add the garlic for 2 minutes - add the mushrooms. Reduce by half, 
 
seasoning along the way. Then, top with parsley. Set aside. 
 
4. Heat a separate pan and fry the tortillas for 30 seconds.
 
5. To serve, place 3 tortillas on a plate, add mushrooms, fold and cover with the 
 
sauce. Decorate with cream and onion.

Products

Sort by:
Guajillo Chiles 80gr Tomatillos CAREY 790g
£3.50
£3.20
Quantity
Quantity
Mexican recipes