Mushroom and Huitlacoche Tacos
Shiitake and cremini mushrooms sautéed with huitlacoche (corn truffle) garlic and chile de arbol with fresh epazote.
Ingredients
- 16 6-inch corn tortillas
- 2 tbsps butter or olive oil
- 2 cups queso fresco , crumbled
- 1/4 cup epazote (or cilantro), fresh and chopped
MUSHROOM HUITLACOCHE
- 1/4 cup olive oil
- 4 tbsps butter
- 4 cups shiitake mushrooms , stems removed and sliced
- 4 cups cremini mushrooms , stems removed and sliced
- 1 cup huitlacoche , frozen is best but canned can be used instead
- 2 cups yellow onions , diced
- 2 tbsps garlic , chopped
- 1 tbsp chile de arbol , coarsely ground
- 1 tbsp kosher salt
SERRANO CHILE SALSA
- 1 lb tomatillos , peeled and washed
- 1 medium sized onion , peeled and quartered
- 6 cloves garlic
- 2 to 6 serrano chiles , depending on your spice preference
- 1/2 cup white vinegar
- 1 tsp Mexican oregano
- 2 tbsps kosher salt
- 2 cups cilantro , washed and roughly chopped
Wine Pairing
- Montepulciano
Instructions
SERRANO CHILE SALSA
- PLACE all salsa ingredients - except the cilantro - into a large sauce pot, add water to cover and bring to a simmer.
- COOK the ingredients until soft, about 8 to 10 minutes. Let cool.
- REMOVE all ingredients, using a slotted spoon, to the pitcher of an electric blender, add cilantro and puree until smooth. Add a small amount of the cooking liquid to adjust the consistency. Reserve.
MUSHROOM HUITLACOCHE
- HEAT a large cast iron skillet or sauté pan over medium high heat cook mushrooms in batches using a tablespoon of olive and butter for each batch. Cook mushrooms until lightly browned and remove from pan and reserve.
- ADD remaining oil and butter to the skillet and sauté onions until lightly browned, add garlic and chile, continue to sauté for 3 more minutes stirring frequently. Add the mushrooms back to the mixture, fold in huitlacoche and season to taste with kosher salt. Reserve.
TO FINISH
- HEAT a large cast iron skillet or sauté pan over medium high heat, add butter or oil and sauté the mushroom mix until lightly brown.
- HEAT each tortilla on both sides then place 2 ounces of mushroom mix in the center of each tortilla, drizzle with Serrano salsa, crumble queso fresco over the top and finish with a small amount of epazote or cilantro. Enjoy.
Nutrition
Calories: 230kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 550mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 8mgCalcium: 100mgIron: 2mg
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