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Vegan Chilaquiles

Time 20 minutes
Yields Serves 6 to 8
Vegan Chilaquiles
(Ren Fuller / For The Times)
1

Heat 3 tablespoons olive oil in a large, wide skillet or enameled Dutch oven (don’t use regular cast iron) over medium-high heat until hot and shimmering but not smoking. Add the oyster mushrooms and spread evenly. Sear until the bottoms are browned, about 2 minutes, then sprinkle with the cumin, mushroom powder, and a big pinch of salt. Stir well and continue cooking, stirring occasionally, until just tender, about 3 minutes longer. Transfer to a plate.

2

Add the remaining 4 tablespoons olive oil and reduce the heat to medium-low. Add the salsa verde and bring to a boil, stirring occasionally. Fold in the tortilla chips, a handful at a time, until the chips are evenly coated and the sauce absorbed, about 5 minutes. Spread in an even layer and remove from the heat.

3

Drizzle the chips with crema, scatter the mushrooms all over, and crumble queso fresco on top. Garnish with cilantro and serve immediately.


Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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