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Mezcal Flatiron Steak with Roasted Mushrooms, Pozole and Southwest Baked Potatoes

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  • Submitted by: Recipe Group Member
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Roasted mushrooms Ingredients:

  • 1 lbs crimini or white mushrooms, sliced
  • Olive oil
  • Roasted garlic

Pozole Ingredients:

  • 1 lbs nixtamal

Southwest Stuffed Baked Potatoes Ingredients:

  • 4 large Idaho potatoes

Directions:

  1. Roasted mushrooms: Combine all mushrooms in a large roasting pan with all ingredients. Stir well. Roast at 375° F for about 45 minutes, stirring frequently to assure even cooking. Mushrooms should be well caramelized. If they are overcooked, cover with foil briefly.
  2. Pozole: Bring everything except chiles to a simmer. Remove some of the hot liquid and pour over the chiles; purée and pour through the chinos back into the pozole. Simmer slowly for about 4 hours. When finished cooking, the stew should be a nice brown color and slightly thickened. You may need to add a little water. Adjust seasonings to taste.
  3. Southwest Stuffed Baked Potatoes: Rub potatoes with oil, season with salt and bake for 60 minutes at 400° F.
  4. Boil chorizo in water for 10 minutes. Drain well and break up.
  5. Trim tops and bottom of the potatoes. Scoop insides into a mixing bowl. Using a paddle, mix in with the sour cream, butter, salt and cheese. Remove from the mixing machine and fold in by hand the chorizo, green onions and chiles. Do not over-mix.
  6. Stuff the potatoes.
  7. Makes 4

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