Stewed Mushroom Tacos — Tacos de Hongos Guisados
Mexican tacos of mushrooms stewed with onion, garlic, epazote, and tomato until the juices reduce to a glossy sauce, folded into warm corn tortillas with avocado, queso fresco, and salsa verde.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 440g mixed mushrooms 5mm thick. Finely slice 1 white onion, mince 6 garlic cloves, finely chop 2 serrano chiles and 2 medium tomatoes. Husk and rinse 6 tomatillos. Slice 120g avocado, crumble 60g queso fresco, chop 2 tbsp cilantro. Measure epazote, oregano, salt, pepper.
Char
Heat a dry skillet over medium-high heat 1 minute. Add tomatillos and 1 serrano chile, turn often 5–6 minutes until blackened in patches and tomatillos collapse. Blend with cilantro and 0.5 tsp salt until coarsely textured. Set salsa verde aside.
Sear
Heat 4 tbsp oil in a large heavy skillet over medium-high heat 1 minute. Add sliced mushrooms in a single layer, cook 4–5 minutes without stirring until golden underneath and moisture evaporates. Toss, cook 3–4 minutes longer stirring occasionally until evenly browned and reduced.
Saute
Add sliced onion, minced garlic, and chopped serrano to the mushrooms. Cook over medium-high heat 3–4 minutes stirring until onion softens and turns translucent. Add tomato, epazote, oregano, 1 tsp salt, pepper.
Reduce
Lower heat to medium, cook 5–6 minutes stirring often until tomato collapses and juices reduce to a glossy sauce clinging to mushrooms. While the stew reduces, char 4 corn tortillas directly over gas or in a dry skillet 20 seconds per side over medium-high heat until dark spots appear and they become pliable.
Plate
Divide mushroom stew between warm tortillas. Top with sliced avocado, crumbled queso fresco, cilantro, and a spoonful of salsa verde. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.