Wild mushroom enchiladas


5 ancho chiles
1 cup heavy cream
2 cloves garlic, minced
2 tsp fresh lime juice
1 tbsp unsalted butter
1/2 yellow onion, diced
1/2 avocado, peeled, cubed
6 oz wild mushrooms (morels, shittakes, oyster, or portobellos) sliced
3 oz queso fresco or feta cheese, crumbled.
1 tbsp chopped cilantro
1 tomato, blanched, peeled, seeded, and diced
6 corn tortillas
Salt to taste

How to prepare

Preheat the oven to 450 degrees. To prepare ancho paste, wash, dry and stem and seed chiles. Place in a single layer on a baking sheet and roast for 1 minute. Put in a bowl and cover with warm water for 30 minutes to rehydrate. Strain, (reserve liquid) and puree in blender with enough of the liquid to form a thick paste. In a skillet, bring 5 tbsp ancho paste, cream, and garlic to a boil and simmer 2 minutes. Transfer to a blender and puree. Add lime juice and salt to taste. Strain and set aside. Heat butter in a lb skillet and saut

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