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mezcal flatiron steak with roasted mushrooms, pozole and southwest baked potatoes

Name: mezcal flatiron steak with roasted mushrooms, pozole and southwest baked potatoes
Ingredients: 1 pound crimini or white mushrooms, sliced; 1 portabella mushrooms, stemmed and sliced; 1/2 cup mexican green onions, trimmed and sliced; 1 pound nixtamal; 1 teaspoon salt; 1 teaspoon mexican oregano; 1 onion, halved; 1 cup roasted garlic purée

Mezcal Flatiron Steak with Roasted Mushrooms, Pozole and Southwest Baked Potatoes Source: azfamily.com - Chef Forest Hamrick, Mezcal, Phoenix, Arizona Roasted mushrooms 1 pound cri...

mexicanmaineasy

Ingredients8 items

Ingredients

1poundcrimini or white mushrooms, sliced
1portabella mushrooms, stemmed and sliced
1/2cupmexican green onions, trimmed and sliced
1poundnixtamal
1teaspoonsalt
1teaspoonmexican oregano
1onion, halved
1cuproasted garlic purée

Directions

1
Mezcal Flatiron Steak with Roasted Mushrooms, Pozole and Southwest Baked Potatoes Source: azfamily.com - Chef Forest Hamrick, Mezcal, Phoeni
2
Stir well
3
Roast at 375 degrees F for about 45 minutes, stirring frequently to assure even cooking
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Mushrooms should be well caramelized
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If they are overcooked, cover with foil briefly
6
Pozole: Bring everything except chiles to a simmer
7
Remove some of the hot liquid and pour over the chiles
8
purée and pour through the chinos back into the pozole

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