Hongos en Chipotle

Hongos are mushrooms in Spanish. I LOVE mushrooms. I know not everyone does, but I am definitely a mushroom lover. Hongos en chipotle are mushrooms cooked in a chipotle cream sauce. Varieties like cremini, shiitake, and oyster mushrooms are commonly used in modern hongos en chipotle recipes to provide different textures. They are smoky and deliciously spicy and pair well with any Mexican specialty.

Most people do not associate mushrooms with Mexican food, but when diving deep into the culinary traditions of Mesoamericans, you will be surprised to see that mushrooms have been a part of the Mesoamerican diet for about 9,000 years. Indigenous communities in regions like Oaxaca, Veracruz, and Central Mexico have harvested wild mushrooms (hongos) for millennia. The Aztecs specifically prized fungi like huitlacoche (corn smut), which they considered a mystical delicacy. The huitlacoche is often called the Mexican truffle. They originated from Central Mexico, with deep roots in ancient Aztec cuisine, where this edible corn fungus was considered a delicacy, not a blight. The name comes from the Nahuatl language (spoken by Aztecs) and refers to the charcoal-colored, mushroom-like growths (galls) that form on corn kernels, transforming a staple crop into a prized ingredient for dishes like tamales, quesadillas, and stews. The Aztecs highly valued huitlacoche, incorporating them into their diet and even believing they held mystical, aphrodisiac properties. Its consumption wasn’t limited to the Aztecs.  Other Indigenous groups also considered them a delicacy, harvesting it for its unique earthy, sweet, and savory flavor.

The chipotle pepper—a smoke-dried jalapeño—originated with the Aztecs, who used wood-fire smoking to preserve ripe peppers. This technique created an earthy, smoky flavor that naturally complements the umami of mushrooms. Historically, mushrooms were not just sautéed but transformed using chili-laden pastes and fermentation. Dishes like hongos en molito or sopa de hongos often utilize chipotle for its “heat and smoke” profile to amplify the flavor of the fungi.

Hongos en Chipotle

I was making chicken enchiladas, and I was originally looking for a different kind of sauce to make when I stumbled across the recipe for Hongos en chipotle. I used the same sauce for both my hongos and my enchiladas. The original recipe was very simple, with only a few ingredients. Of course I embellished upon it and made it my own. That’s just what I do. 🙂

8 cups whole mushrooms, stems cut down to the nubs

4 TBSP butter

1-2 cups roasted tomatoes

1 large jalapeno, roasted

1-2 TBSP chipotles peppers and sauce

1/2 cup heavy whipping cream

1 cup chicken broth

salt & pepper to taste – I used my smoky bacon & chipotle infused salt

1 TBSP garlic

dash cinnamon

1 tsp cumin

1 tsp spicy Mexican pepper or chili

3-4 sprigs fresh sage, stems removed

4-5 sprigs fresh thyme, stems removed

jack and/or cotija cheese

green onions, sliced thin

cilantro, chopped

Preheat the oven to 400*F or 204* C.

Line a baking sheet with parchment paper.

Roast the tomatoes and pepper for about 30-40 minutes or until soft and roasted. I like to mix and match my tomatoes, and I often use a couple of different varieties.

Once the vegetables are roasted, allow them to cool a bit. Split the jalapeno and remove the charred skin and the seeds. Place the tomatoes and the jalapeno in a food processor along with all the spices, herbs, garlic, cream and chicken broth and process until it becomes a smooth liquid.

Get a large skillet very hot, then add the butter and the mushrooms face down and cook until they start to caramelize and are well browned.

Add the cream mixture and bring to a boil, then reduce the heat to a simmer and continue to cook for about 10-15 minutes, stirring frequently. I used about 1/3 of my sauce for my enchilada sauce too, but more on that later.

Pour the mushrooms and sauce into a deep baking dish sprayed with cooking spray. Add either the jack or cotija cheese, or both, and cook until the cheese melts. Remove from the oven and add the sliced green onions and chopped cilantro and serve immediately. If you have a broiler, that would work perfectly well too.

These hongos will pair well with any Mexican or Southwestern dish, or anything that you want to add a little Mexican flavor to. !Desfruitar! Enjoy.

Have a great day and make everyday great. May 2026 be filled with happiness, good health and prosperity for all. Happy New Year. ‘Til next time.