Salsa De Tomate Con Hongos Recipes

SALSA DE TOMATE CON CHILE CHIPOTLE: TOMATO SAUCE WITH CHIPOTLES

Steps:

• In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
• Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sauteed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated.
• Remove from the heat and let cool to lukewarm, about 15 minutes. Puree the mixture in a blender or food processor. Taste for salt (the tomatoes will have some) and add a little if needed. Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving.

TALLARINES CON SALSA DE HONGOS (PARAGUAYAN PASTA WITH MUSHROOMS)

Steps:

• Heat olive oil in a saucepan.
• Add onions and saute for 10 minutes, stirring frequently.
• Stir in tomato sauce, tomato, salt, pepper, bacon, ham and sausages.
• Cover and cook over low heat for 20 minutes.
• Combine mushrooms and stock and add to pot.
• Cover and cook over low heat for 15 minutes more.
• While sauce is cooking, cook and drain pasta.
• Preheat oven to 375°F.
• Layer pasta, cheese and sauce in a greased baking dish. Make as many layers as possible, ending with a layer of sauce.
• Bake for 25 minutes, or until heated through and lightly browned.

QUESO FUNDIDO CON HONGOS Y CHILE CHIPOTLE (MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE)

Steps:

• Heat the oven to 350 degrees. In a large skillet (preferably non-stick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chile, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas.

SALSA DE TOMATE

Steps:

• In a large bowl, mix all ingredients together along with 1/2 cup water until well combined. Transfer to the jar of a blender; blend until pureed.
• Transfer to a medium saucepan; bring to a boil over medium heat. Reduce heat to a simmer and cook for 10 minutes. Remove from heat and let cool. Serve warm or cold.

SALSA DE TOMATILLO

Steps:

• Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
• Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

SALSA DE TOMATE CON HONGOS

Steps:

• Hongos: Por cada onza de hongos deshidratados agrege 2 tazas de agua tibia. Remoje los homgos por 30 min. Saque los hongos y sequelos con papel toalla. Filtre el agua restante con un colador forrado con papel toalla y guarde para utilizarla en la receta. Salsa: Coloque la mantequilla, el aceite y la cebolla en una cacerola a fuego mediano. Salté la cebolla hasta que se dore, agrege la pancetta y cocine por uno o dos minutos. Agrege los tomates con sus jugos, los hongos, el agua delos mismos, sal y pimienta. Ajuste la temperatura para que hierva lentamente por 40 minutos o hasta que la grasa del tomate se separe, moviendo de cuando en cuando.