• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 5
    OK

    Mushroom Tacos (Tacos de Hongos)

    Multiple varieties of mushrooms (try cremini, oyster, and shiitake) make for an even more exciting combination of textures, but even plain old portobellos become something special with the addition of chile, herbs, and a touch of butter.


    Ingredients
    1/4
    cup
    olive or vegetable oil
    1
    cup
    chopped white onion
    3
    fresh serrano or jalapeño chiles, finely chopped (including seeds)
    3
    medium cloves garlic , finely chopped
    1 1/4
    pounds
    fresh mushrooms, stems trimmed, cut into 1-inch pieces
    1 1/2
    teaspoons
    kosher salt
    2
    tablespoons
    unsalted butter
    1
    tablespoon
    finely chopped fresh epazote leaves, or ¼ cup chopped cilantro
    10
    corn tortillas, warmed
    *
    crumbled queso fresco
    *
    pickled jalapeno slices
    *
    salsa
    Directions
    Heat the oil in a large heavy pan over high heat. When it shimmers, add the onions, chiles, and garlic and cook, stirring frequently, until the onions are translucent, about 2 minutes.
    Add the mushrooms, toss very well to coat in the oil, and cook, stirring occasionally, until the mushrooms are cooked through and lightly browned, 12 to 15 minutes. Add the salt and cook for 2 minutes more, then stir in the butter and epazote until the butter has melted. Season to taste with salt.
    Serve in warm tortillas with crumbled queso fresco, pickled jalapenos, and salsa.
    Reprinted With Permission From Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico

    The base number of servings for this recipe is 5
    OK

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