Potato and Mushroom Guisado

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This delicious dish can be enjoyed as a side or on its own. Just warm up some tortillas and enjoy! 😋

Because sometimes you just want to enjoy a veggie meal 🥔🍄🌶️🧅🍅 without sacrificing any of the flavor. Delicious! 👍🏼

Servings: 8 to 10

Ingredients:

1 medium Onion diced

16oz Mini Bella Mushrooms cubed

10-12 Mini Gold Potatoes cubed

2 Jalapeños sliced

2 Roma Tomatoes diced

2 cups Vegetable Broth

Oil

Salt to taste

Sauce Ingredients:

2 Guajillo Peppers seeds & stems removed

1 Ancho Pepper seeds & stem removed

2 De Árbol Peppers

1 Garlic Clove

1/8 tsp Whole Cumin

Instructions:

1-Soak the GUAJILLO and ANCHO PEPPERS in warm water. Set aside.

2- In a pan over medium heat add about 1 to 2 tbs of OIL. Once hot toss in the ONION. Sauté until soft and translucent. Approximately 2 to 3 minutes.

3-Add the MUSHROOMS and POTATOES to the pan. Salt to taste. Sauté until the mushrooms have released their liquid and the potatoes are soft. About 5 minutes.

4-Add the JALAPEÑO and TOMATOES. Sauté until the tomatoes begin to soften. Lower the heat to low.

5-Add the soaked GUAJILLO, ANCHO and CHILE DE ÁRBOL PEPPERS to the blender with the GARLIC, CUMIN and some of the liquid as needed. Approximately 1/2 cup. Blend until smooth.

6-Pour the sauce and VEGETABLE BROTH over the vegetables. Mix together. Cover the pan and let it simmer over low heat for approximately 10 minutes.