Roast the poblano pepper on an open gas flame or in a 400° oven until the skin is blackened and blistered. Place on a plate and cover with a bowl to steam for approximately ten minutes. Scrape off the skin and remove the seeds and finely chop.
Heat one teaspoon of the oil in an iron skillet on medium heat. When the oil is hot add the mushrooms and cook until the water is released and they are nicely browned. Push them to the side and add the second teaspoon of oil to the pan and add the onions and bell pepper. Cook until they are soft and lightly browned. Add the pablano pepper.
Deglaze the pan with the water and scrape the bottom of the pan with a spatula to remove the pieces of vegetable that are stuck to the pan.
Add the spices and stir to coat well. When the water is evaporated mash and grind the mixture until it looks like crumbles. Turn the heat down to a low simmer and cook for ten minutes. Stir frequently.
Add to your favorite Mexican dish and enjoy!
- Make sure to chop the mushrooms evenly in size so they cook uniformly.
- Spice to your tastes, if you don't like spicy food, add less spice.
- Store in the refrigerator for up to 4 days. Freeze for up to 3 months. Heat in a pan until heated through.
- Makes great tacos, burritos, or enchiladas.
Serving: 45g | Calories: 88kcal | Carbohydrates: 18g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 321mg | Potassium: 713mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1587IU | Vitamin C: 65mg | Calcium: 23mg | Iron: 1mg