Mushroom Tacos- Tacos de Champinones
Not all tacos that are delicious are prepared with meat! The right spices, a good salsa and fresh garnishes is all you need!
Servings 4 Servings
Ingredients
Ingredients
- 2 small white potatoes peeled and diced
- Avocado oil
- 1/2 small white or red onion diced
- 1 small red or orange diced
- 2 cups diced baby bella mushrooms
- 1 serrano minced plus 1 sliced for salsa separate
- 2 cloves garlic minced
- 3 roma tomato, 1 diced and 2 sliced into quarters for the salsa
- 1 tsp chicken bouillon granules or chicken soup base optional
- 1/2 tsp oregano
- 1/3 teaspoon cumin
- 1/3 teaspoon pepper
- Salt to taste
- 7 oz can roasted green chiles diced or sliced thin (Anaheim or New Mexico)
- 1 c previously cooked nopalitos cactus, diced or sliced into thin strips, optional
- 1/4 cup cilantro chopped plus more for garnish
- 12 corn tortillas
For Garnish
- 2 cups Shredded lettuce
- 1 cup crumbled or shredded cheese of your choice
- 1/2 cup Mexican crema or sour cream
- 2 Roma tomatoes sliced or diced
- 1 Avocado sliced
- 1 1/2 cups of your favorite salsa verde or tomato salsa
Instructions
Directions
- Preheat 2 tablespoons of oil to medium heat for a few minutes in a large skillet. Add the potatoes, cover and cook for 15 to 20 minutes. Stir 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, bell pepper, serrano and garlic. Season lightly with salt and pepper and sauté for 5 minutes. Add the mushrooms and sauté for another 5 minutes. Stir in the diced Roma tomato and cook for 10 minutes or until tomatoes begin to soften and reduce slightly.
- In the blender, add the remaining tomato, chicken bouillon, oregano, cumin, pepper and 1 c of 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. Stir well to combine. Taste for salt. Continue cooking for 5 minutes. Cover and remove from heat.
- Brush the tortillas with oil on both sides. Warm on preheated griddle as tortillas get warm and start to soften, fill them with mushroom/potato filling and fold over. Continue cooking them, turning as needed until crispy on both sides. Transfer to serving dish, garnish with your favorite toppings.
Notes
Crispy Grilled Mushroom Tacos
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 white or 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 or red wine vinegar
1/3 cup olive oil
salt and fresh cracked pepper, to taste
Mexican panela, fresco or oaxaca cheese, sliced (about 10 oz.)
*the panela will soften, but does not melt like jack cheese
8 corn 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 oil on one side. Place the oil side down on hot comal/griddle, add sliced panela, queso fresco or Oaxaca 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.
Olive oil
salt and fresh cracked pepper You will also need
2 roma tomatoes, seeded and sliced into strips
1/4 white or 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 or red wine vinegar
1/3 cup olive oil
salt and fresh cracked pepper, to taste
Mexican panela, fresco or oaxaca cheese, sliced (about 10 oz.)
*the panela will soften, but does not melt like jack cheese
8 corn 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 oil on one side. Place the oil side down on hot comal/griddle, add sliced panela, queso fresco or Oaxaca 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.