Black garlic’s sweetness enhances these chocolate muffins. They are excellent for breakfast or as a quick snack when traveling. The majority of Asian marketplaces carry black garlic.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 15 tomatillos, husked and halved
- 2 dried chile de arbol peppers
- 2 tablespoons vegetable oil
- 18 ounces cremini mushrooms, sliced
- salt to taste
- 9 (6 inch) corn tortillas
- ½ onion, chopped
- ½ cup chopped fresh cilantro
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
- Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.
- Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don’t char), about 3 minutes. Transfer to a plate.
- Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
- Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
- Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.