Chef Alex Burgos shared this delicious recipe with us. It's a mushroom broth that he makes at Los Danzantes restaurant in Oaxaca. And it’s very easy to prepare at home.
The ingredients he uses are Mexican, but he told us that we can use the ingredients we have in our local supermarket...and to enjoy!
1/4 kg tomatillos
5 pcs avocado leaf
4 pcs chili costeño or red chili.
20gr chepiche (Oaxacan herb use as a condiment)
2 garlic cloves
50gr white onion
1 liter chicken stock
20gr seasonal mushrooms
50ml olive oil.
Salt and pepper to taste
Cambray onion rings
Herbs such as purslane.
Wash the tomatoes and cut them in half.
In a frying pan with a little olive oil, fry the garlic cloves, onion, and tomatoes.
Add to the frying pan the tomatoes, half of the seasonal mushrooms, and the pieces of chili costeño or any hot red chili of your choice.
Cook the mixture for 10 more minutes and add the chicken stock.
When it comes to a boil, take the mixture to the blender, blend perfectly and pass through a fine strainer.
Place the mixture in a small saucepan with a little olive oil and sauté the mixture.
Add the avocado leaves and the chepiche. Let it cook for 5 more minutes and remove the leaves.
Season with salt and pepper.
Serve with seasonal mushrooms lightly sautéed in butter or olive oil on a deep plate. Garnish with edible herbs and Cambray onion rings.
Makes 6 servings
Note: Read our interview with Chef Alex Burgos.
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