Many people are surprised to see the large amount of vegetables that are required to cook many traditional Mexican recipes. I will be the first in line for a good carne asada taco, but I do enjoy my vegetable dishes as well. A great example is tacos. Mushroom tacos are one of my favorite meatless tacos. So satisfying! And of course, I had to add in my favorite green chiles into the mix. Today I share with you my favorite recipes for mushroom tacos! Just in time for the season. Have fun with the garnishes and try both corn and flour tortillas.
Crispy Potato, Mushroom and Green Chile Tacos
Ingredients
Ingredients
- 4 cups white potatoes peeled and diced
- Olive oil
- 1/2 red onion diced
- 1 small poblano diced
- 3/4 cup mushrooms diced (baby bella mushrooms)
- 1 serrano minced plus 1 sliced for salsa separate
- 2 cloves garlic minced
- 1 roma tomato diced plus 2 sliced into quarters for salsa
- 1 teaspoon chicken bouillon granules or chicken soup base optional
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/3 teaspoon pepper
- Salt to taste
- 1 cup roasted green chiles diced or sliced thin (Anaheim or New Mexico)
- 1 cup cooked nopalitos cactus, diced or sliced into thin strips, optional
- 1/4 cup cilantro chopped plus more for garnish
- 12 corn tortillas
For Garnish
- Shredded lettuce
- Shredded cheese of your choice
- Mexican crema or sour cream
- Roma tomatoes
- Avocado
- 1 1/2 cups of your favorite salsa verde or tomato salsa
Instructions
Directions
- Preheat 4 tablespoons of olive oil to medium heat for a few minutes in a large skillet. Add the potatoes, cover and cook for 15 to 20 minutes. Turn them as needed to brown most sides. Drain onto plate lined with paper towels, set aside.
- To that same skillet, add 1 more tablespoon of olive oil and return to medium heat. Add onion, poblano, mushrooms, serrano and garlic. Season lightly with salt and pepper and cook for 6 minutes. Add the diced roma tomato and cook for a few minutes.
- In the blender, add the remaining tomato, chicken bouillon, oregano, cumin, smoked paprika, pepper and water. Blend on high until smooth add to pan, stir well to combine. Bring to a boil, taste for salt and cook for 5 minutes or until the sauce thickens. Add the green chile, nopalitos and fried potatoes, mix and cook just until warm. Cover and remove from heat.
- Brush the tortillas with olive oil on both sides. Warm on preheated griddle as tortillas get warm and start to soften, fill them with potato filling and fold over. Keep cooking them, turning as needed until crispy on both sides. Transfer to serving dish, garnish with your favorite toppings. Yields 4 to 6 servings.
Notes
Grilled Mushroom Tacos~Tacos Dorados de Hongo
Ingredients
1 large portabella mushroom cap, sliced thick
Olive oil
salt and fresh cracked pepper
You will also need
2 roma tomatoes, seeded and sliced into strips
1/4 red onion, sliced into thin strips
2 roasted Anaheim peppers or 1 roasted poblano, sliced into strips
1 serrano or jalapeño, seeded and diced fine
2 cloves garlic, minced
1 teaspoon oregano, crushed
Juice of 1 small lemon
1 1/2 tablespoons balsamic vinegar
1/3 cup olive oil
salt and fresh cracked pepper, to taste
Mexican panela, fresco or mozzarella cheese, sliced (about 10 oz.)
*the panela will soften, but does not melt like jack cheese
8 taco size corn or flour tortillas
Directions
1. Heat a stove top grill pan to medium heat. Add 2 to 3 tablespoons olive oil. Once it’s hot, add sliced mushrooms and cook for 5 to 7 minutes, turning as needed. Season with salt and pepper halfway through cooking time.
2. While mushrooms are cooking, prep the other vegetables and add them to a bowl. When mushrooms are ready, slice each strip into 4 pieces and add them to bowl with other vegetables. Add the lemon, vinegar and remaining ingredients. Stir well to combine. Let sit for 20 minutes before serving.
3. For tacos: Preheat a comal or griddle to medium heat for a few minutes. Brush tortillas with olive oil on one side. Place the oil side down on hot comal/griddle, add sliced panela, queso fresco or mozzarella to one side of tortilla. Once tortilla is soft, fold over to form taco. Brush each side with a little more oil and cook until crispy and cheese is soft. Fill with mushroom mixture. Serve with your favorite salsa, garnish with cilantro.
Grilled Mushroom Green Chile Salad
1 large portabella mushroom cap, sliced thick
Olive oil
salt and fresh cracked pepper
You will also need
2 roma tomatoes, seeded and sliced into strips
1/4 red onion, sliced into thin strips
2 roasted Anaheim peppers or 1 roasted poblano, sliced into strips
1 serrano or jalapeño, seeded and diced fine
2 cloves garlic, minced
1 teaspoon oregano, crushed
Juice of 1 small lemon
1 1/2 tablespoons balsamic vinegar
1/3 cup olive oil
Season the mushrooms with olive oil, salt and pepper. Grill on preheated grill for a few minutes per side . Let cool and combine with remaining ingredients.
salt and fresh cracked pepper, to taste
This mushroom taco is simple sauteed mushrooms fresh minced garlic , salt and pepper. Same as the tacos above with the melted cheese layer.
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