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Preparation time: 15 minutes
Cooking time: 9 hours 20 minutes
Servings: 8
Ingredients:
4 cups mushrooms, chopped
2 dried ancho chili peppers
Water (enough to cover the chili peppers)
For the sauce:
½ cup tomato puree or crushed tomatoes
½ cup chili cooking water
½ cup water
½ oz. unsweetened dark chocolate
¼ cup blanched almonds
½ tsp onion powder
1½ tsp oregano
1 tsp chili powder
¼ tsp ground allspice
½ tsp garlic powder
¼ tsp cinnamon
Salt to taste
Directions:
1. To make the ancho chilies: In a dry skillet, toast the chiles over medium heat. Don’t overcook or burn them, just dry them out a little then cook until fragrant.
2. Let it cool, then deseed. Remove the ribs and stem then discard. Put the pepper flesh in a small saucepan then cover with water. Bring to a boil and then turn down the heat, simmer for 10 minutes to return to its original consistency.
3. With a slotted spoon or tongs, remove the reconstituted peppers carefully then transfer them to your blender. Add all the sauce ingredients except salt then blend until smooth. Taste, add salt then taste again.
4. Put the mushrooms and sauce mixture in your 3 to 4 qt slow cooker then cook on low heat setting for 7 to 9 hours. If you won’t be around when its ready, add extra ¼ cup of water so it doesn’t burn.
5. Serve in hard or soft taco shell then top with lettuce, sour cream and queso fresco.
