Mexican Mushrooms with Red Chile Sauce

Steps

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1. 1
   Deseed and lightly toast 8 guajillo chiles. Simultaneously, roast 3 tomatoes, half an onion, and 3 garlic cloves over heat.
   ≈1:02
2. 2
   Heat a pot of water and soak the roasted chiles in it.
   ≈1:19
3. 3
   Add the roasted tomatoes, garlic, and onion to the chile water and let them simmer together.
   ≈1:53
4. 4
   Chop the fresh mushrooms into small pieces and slice the remaining onion into thin strips.
   ≈2:14
5. 5
   Once the chiles and vegetables are cooked, remove from heat and let cool before blending.
   ≈2:43
6. 6
   Heat oil in a pot and sauté the sliced onion for a few minutes.
   ≈2:52
7. 7
   Once the onion is fragrant, add the chopped mushrooms and a pinch of salt, letting them cook for a few minutes.
   ≈3:16
8. 8
   Blend the cooled roasted chiles, vegetables, and morita chile in a blender. Add a pinch each of cumin, oregano, black pepper, and salt, plus some of the chile cooking water. Blend until smooth.
   ≈4:15
9. 9
   Pour the blended sauce over the mushrooms in the pot. Rinse the blender with a little water and add that liquid to the pot as well.
   ≈5:03
10. 10
    Let the mushrooms and red chile sauce come to a boil together so the flavors blend. Adjust salt and spices to taste.
    ≈5:18