At work, sometimes we get Mexican food catered for lunch. And there will be big trays of chicken and beef and I swear to God the best things are always these trays of mushrooms. I could eat them all damn day. So I figured, how hard can it be to replicate them? Turns out it’s not that hard.
Ingredients
1 pound mushrooms, quartered
1/2 an onion, chopped
1 jalapeno or 2 serranos, thinly sliced
1 cup chicken stock
1 tablespoon bacon fat or lard (can use butter instead, I just usually have bacon fat on hand)
2-4 green chilis, chopped (2 fresh, 4 canned)
juice from 1 lime
6 cloves garlic (or more)
2 teaspoons dried oregano (could be up to a tablespoon)
2 teaspoons ground cumin (could also be up to a tablespoon)
Salt and pepper to taste
Queso fresco and tortillas, for serving
Directions
In a small pot with a lid, put everything in, give it a good stir, and bring it up to a boil over medium high heat. Put the lid on and simmer for about 5 minutes, then remove the lid and reduce the heat to medium. Let it simmer for maybe half an hour until the liquid is gone. The mushrooms should start to fry in the fat a big, that’s how you know its done.
Remove them from the heat, and set them aside while you heat up the tortillas. I eat them as tacos with queso fresco, but you can easily eat them just as a side dish. Just leave off the tortillas.
eatbensmeat 