Mexican
Mexican
Slow-Cooked Prawn with chipotle and honey
This Mexican Tabbouleh leans on chipotle and honey to do the heavy lifting. We slow-cook the...
Mexican · Dessert
Mushroom Crumble in ancho chilli
This Mexican Crumble leans on ancho chilli to do the heavy lifting. We sear the Mushroom for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the cotija cheese and the rest of the ancho chilli flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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