Mushroom and Chile Tacos
I did not grow up eating mushrooms in our San Antonio Westside home, but the umami flavor in these mushroom and chile tacos certainly would have been a hit when we would gather around our yellow Formica and chrome trim kitchen table. I discovered mushrooms when I was in high school, and then I’d make them at home, sautéed. I’ve come to realize that it would be irreverent not to serve mushroom tacos with tomato and serrano chile.
This recipe is from The Texas Mexican Plant-Based Cookbook, which highlights the traditional plant-based cooking of our ancestors. They didn’t call it vegan—it was simply the delicious, seasonal food they ate across the landscape. Following that same heritage, my cookbook features no tofu; every dish is intentionally crafted to showcase and celebrate the natural flavors of real plants.
Mushroom and Chile Tacos Recipe
Ingredients (makes 12 tacos)
1 lb. cremini or other mushrooms, sliced
1/4 cup white onion, small dice
1 1/2 Tbs. garlic, minced
2 cups ripe tomatoes, small dice
2 serrano chiles, stems off, cut into thin strips
2 Tbs. canola or other vegetable oil
1 Tbs. fresh epazote or parsley or cilantro, chopped
12 corn tortillas
1/2 tsp. salt
Method
1. In a skillet, heat 2 Tbs. vegetable oil over medium heat, then add the onions and cook for 3 minutes until they begin to turn translucent. Add the garlic and cook for 1 minute. Add the tomatoes, mushrooms, chiles, and salt. Cook, uncovered, for about 10–15 minutes, until the tomatoes and mushrooms soften and the juices evaporate. Add the epazote or cilantro or parsley and mix thoroughly. Taste and adjust the salt. Set aside.
2. Using a comal (griddle) at 350°F, heat the tortillas by first dipping each tortilla in a bowl of water and then placing them on the hot griddle. Cook for about 1 or 2 minutes, then flip the tortilla and heat the other side. There should be dark brown or black spots on the soft tortillas. (Note: This step rehydrates and also roasts the tortillas, adding the aroma and flavor of roasted corn.)
3. Place the tortillas on a plate and fill half with the mushroom mixture and fold into a taco.
Serve immediately with chiles toreados.