POZOLE VERDE DE HONGO
This dish was inspired by the traditional indigenous practices I learned growing up as a danzante in a group of ceremonial concheros (practitioners of ritual pre-Columbian dances). This green pozole is expected at every one of our ceremonies, no matter the weather. In our tradition, the day of the dead ceremony lasts all night, ending the next day in a traditional limpia (spiritual cleansing ritual). This dish is that perfect balance of filling and light, helping us last through the night to dance the next day. The term pozole comes from the Nahuatl word pozolli or pozon, which loosely translates to soup or boil using hominy or nixtamalli, a staple that has been part of our cuisine for thousands of years. I've remixed this dish, which traditionally features pork or chicken, into a vegetarian version with mushrooms as the centerpiece.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Prep the fixings: Put the cabbage and radishes in a large bowl with 1/2 cup of water and a dash of salt. Squeeze over the juice of 1 of the limes.
- To make the salsa verde, roast the tomatillos, poblano peppers and jalapeño on the stovetop directly over the gas flame at medium-high heat until they are a little charred all around, about 4 minutes. Remove the seeds and stems from the poblanos and jalapeño.
- Into a blender or food processor, add the garlic, cilantro leaves, 1/2 cup of the vegetable broth, half the onion, the poblano peppers, jalapeño, tomatillos, juice of remaining lime, 1/2 teaspoon each of the garlic powder, onion powder and cumin and salt and pepper to taste and puree until liquified.
- Put the hominy in a large pot with the remaining vegetable broth, 4 cups water and bay leaf. Bring to a boil, then lower the heat to medium and cook for 5 minutes or to preferred hominy consistency.
- In a separate pan over medium heat, add the oil. Saute the mushrooms and remaining onions with the remaining 1/4 teaspoon each of garlic powder, onion powder and cumin and salt and pepper to taste for 5 minutes, just to flavor the mushrooms a little.
- Add the salsa verde, sautéed mushrooms and onions and spinach to the pot with the hominy and give it a good mix until the spinach wilts slightly and warms through. Serve in bowls and garnish the top with the shredded cabbage and sliced radish. Grab a spoon and dip in your favorite rolled-up corn tortilla!
MADUROS-AND-CHORIZO STUFFED MUSHROOMS
Maduros are a very popular ingredient in Cuba. They are plantains that are ripe and sweet, as compared to green plantains. The riper and blacker the plantains are, the sweeter they will be when cooked.
Provided by Food Network
Categories appetizer
Time 45m
Yield 18 mushrooms (serves 6)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.
- In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.
- For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.
- Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.
CHAMPIñONES RELLENOS DE QUESO Y TOCINO
Te encantaran estos bocadillos miniatura hechos a base de champiñones (hongos) rellenos con el delicioso sabor del queso y el tocino.
Provided by My Food and Family
Categories Casa
Time 35m
Yield 12 porciones
Number Of Ingredients 6
Steps:
- Calienta el horno a 350°F.
- Quítales los tallos a los champiñones; deshazte de los tallos o guárdalos para otra ocasión.
- Mezcla el resto de los ingredientes; rellena los champiñones. Coloca los champiñones boca arriba en un molde para hornear poco profundo.
- Hornéalos de 18 a 20 min. o hasta que se terminen de calentar.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HONGOS PORTOBELLO CON RELLENO DE ESPINACA
Los hongos rellenos son un buen aperitivo o bocadillo, especialmente cuando tienes muchos invitados.
Provided by My Food and Family
Categories Recetas de cena
Time 35m
Yield 4 porciones
Number Of Ingredients 6
Steps:
- Calienta el horno a 375°F.
- Quítales los tallos a los hongos. Pica los tallos. Usa una cuchara o un cuchillo filoso para rasparles las laminillas a los sombreros; deshazte de las mismas. Unta 1 cda. de aderezo por la parte de afuera de los sombreros; colócalos boca abajo en un molde de 15x10x1 pulgadas que hayas forrado con papel aluminio.
- Calienta el resto del aderezo a fuego medio-alto en una cacerola grande. Agrega los tallos de los hongos, los pimientos rojos y el ajo; cocínalos y revuélvelos durante 2 min. Agrega la espinaca; pon la tapa. Mantén un hervor suave a fuego medio-bajo durante 4 min. o hasta que se ablande; no te olvides de revolver a los 2 min. Rellena los sombreros; espolvoréalos con el queso.
- Hornea los hongos de 18 a 20 min. o hasta que estén tiernos.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHILES RELLENOS CON CAMARONES
This recipe has an unusal filling, and it is very good. This comes from The Hatch Chile Cookbook, some of the best chiles you will find.
Provided by TheGrumpyChef
Categories Tex Mex
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Saute the celery in butter for three minutes.
- Meanwhile, combine the eggs, bread crumbs, milk, salt, pepper, and Worcestershire sauce. Add the sauteed celery and shrimp and stir to mix well.
- Stuff the mixture into the whole chiles and seal with toothpicks if necessary.
- Place the chilesin a deep, lightly buttered casserole dish, seam side down.
- Cover the dish and bake in a 350 degree oven for 20-25 minutes or until heated through.
- Serve with beans and rice.
- **Note: For a stiffer filling, chop the shrimp into a paste in the food processor.
Nutrition Facts : Calories 360.1, Fat 18.4, SaturatedFat 9.7, Cholesterol 177.2, Sodium 1253.9, Carbohydrate 38, Fiber 3.1, Sugar 7.8, Protein 12.3
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