Oyster Mushrooms
Refried Beans, Mole Xiqueno, Corn Tortillas
Chef Karla Hoyos of Tacotmia | Miami
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Mole Xiqueno:
Neutral oil
10 mulato chiles, seeded
5 pasilla chiles, seeded
3 ancho chiles, seeded
1 stalk scallion, thinly sliced
25 grams dried prunes
15 grams sesame seeds
15 grams pine nuts
15 grams raisins
1 tablespoon almonds
1 tablespoon walnuts
1 teaspoon hazelnuts
1 corn tortilla, chopped
1 bolillo roll, chopped
1 medium tomato, chopped
Ground black pepper
1 sour prickly pear, peeled and diced
½ green plantain, sliced
2 cloves
1 stick cinnamon
½ teaspoon star anise seeds
5 cups chicken broth
1½ teaspoons granulated sugar
Kosher salt
20 grams unsweetened chocolate
Refried Beans:
500 grams cooked comapeño beans
5 chipotle chiles in adobo sauce
2 cups neutral oil
10 cloves garlic, minced
4½ white onions, diced
Kosher salt
To Assemble and Serve:
Yield: 1 serving
30 grams oyster mushrooms
Olive oil
Finishing salt
Corn tortillas
METHOD
For the Mole Xiqueno:
In a sauté pan over medium flame, heat a splash of oil. Add chiles and fry. Using a slotted spoon, transfer chiles to a nonreactive container. Cover with enough water to submerge. Let sit 15 minutes at room temperature. In a sauté pan over medium flame, heat a splash of oil. Add scallions and sauté 1 minute, stirring constantly. Add prunes, sesame seeds, pine nuts, raisins, nuts, tortilla, bolillo roll, and tomato. Season with black pepper. Stir to combine and cook 3 minutes, or until mixture is lightly fried. Transfer to a nonreactive container and set aside. In a separate sauté pan over medium flame, heat a splash of oil. Add prickly pear and plantain. Fry 2 minutes. Stir in cloves, cinnamon, and star anise. Cook additional 1 minute then remove from heat. In a Vitamix Commercial blender, add plantain mixture, 2½ cups chicken broth, sugar, and strained chiles. Purée until smooth. Season with salt. Set aside. In a clean pot over medium-high flame, heat a splash of oil. Add plantain-chile purée, chocolate, and remaining 2½ cups broth. Bring mixture to a boil. Reduce heat to medium-low and let simmer 30 minutes, or until sauce has thickened to desired consistency. Transfer to an airtight container and refrigerate.
For the Refried Beans:
In a Vitamix Commercial blender, purée beans and chiles until smooth. Set aside. In a large sauté pan over medium flame, heat oil. Add garlic and onions. Sauté until onions are soft and translucent and garlic is golden brown. Add bean purée and stir to combine. Simmer 5 minutes, stirring occasionally. Remove from heat and transfer mixture to a clean Vitamix Commercial blender. Purée until smooth. Season with salt. Set aside.
To Assemble and Serve:
In a pot over medium-low flame, heat Mole Xiqueno. Keep warm. In a sauté pan over medium-high flame, heat oil. Add mushrooms and sear until golden brown. Remove from heat and season with salt. Set aside. In a serving bowl, spoon Mole Xiqueno. Top with desired amount Refried Beans followed by seared mushrooms. Serve with tortillas.
