Mushroom Casserole With Ancho Chile and Epazote

• 5 ripe medium-size plum tomatoes (about 10 to 12 ounces total)
• 1 large chile ancho, stemmed and seeded
• 3 cloves garlic, peeled and coarsely chopped
• 1 canned chipotle en adobo
• 1/2 teaspoon Mexican oregano
• 1 teaspoon vegetable oil
• 3 cups rich beef broth
• 1 pound mixed woodland mushrooms, like shiitake, morel and oyster, cut into thick slices
• 3 teaspoons olive oil
• 3 large red onions, cut into thick rounds
• 1/2 cup chopped fresh epazote (see note)
• 3 teaspoons salt

1. To make the sauce, preheat the broiler.
2. Place the tomatoes on a baking sheet 4 inches below the heat.
3. Broil until blackened, about 5 to 7 minutes.
4. Turn and broil the other side.
5. Let cool and peel.
6. Heat a heavy skillet over medium heat.
7. Add the chile ancho and press it flat with a metal spatula until it cracks and blisters, about 45 seconds.
8. Repeat on the other side, then place in a bowl.
9. Cover the chili with boiling water and let stand for 30 minutes.
10. Drain.
11. Place the tomatoes, chile ancho, garlic, chipotle and oregano in a blender.
12. Blend until smooth, and strain through a medium-mesh sieve.
13. Heat the vegetable oil in a large, deep skillet over medium-high heat.
14. Add the sauce and boil quickly, stirring constantly, until thick.
15. Add the broth and simmer for 30 minutes.
16. Heat a grill until medium-hot, or a large skillet over medium-high heat.
17. Brush the mushrooms with 2 teaspoons of olive oil.
18. Grill or saute in batches until slightly softened, about 3 to 4 minutes.
19. Coat the onion slices with 1 teaspoon of olive oil, and grill or saute in batches until slightly softened, about 5 minutes.
20. Separate into rings.
21. Add the mushrooms, onions and epazote to the sauce and simmer for 10 minutes.
22. Season with salt and serve with warm tortillas.

tomatoes, chile ancho, garlic, oregano, vegetable oil, rich beef broth, mushrooms, olive oil, red onions, fresh epazote, salt

Taken from cooking.nytimes.com/recipes/7069 (may not work)