Creamy Mushroom Tacos
Tacos de HongosTaquerias (taco snack shops) abound all over Mexico, but these mushroom-filled tacos are more apt to be found in the central highlands of Mexico around Mexico City and Puebla, where a wild mushrooms grow in the mountains.
Ingredients
Makes 8 to 10 tacos
- 4 guajillo chiles cut open, seeded, veins removed, and toasted
- 1 large tomato peeled and roughly chopped
- 1 small garlic clove chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- 1½ tablespoons vegetable oil
- ⅓ cup heavy cream or half and half
- ½ teaspoon salt or to taste
- 3 tablespoons vegetable oil or olive oil
- About 1½ pounds cremini mushrooms halved and thinly sliced (4 cups)
- 1 medium white onion finely chopped
- ¼ cup finely chopped fresh epazote leaves or cilantro
- ⅛ teaspoon freshly ground pepper or to taste
- ¾ cup crumbled or grated cotija cheese
- 10 corn tortillas
Instructions
- Prepare the chiles.
- Soak them in a bowl of hot water about 20 minutes.
- Drain and put the chiles in a blender jar.
- Add the tomato, garlic, and oregano.
- Blend to a thick smooth paste.
- If too thick to grind, add water, 1 tablespoon at a time.
- Heat ½ tablespoon of the oil in a small saucepan over medium heat.
- Add the chile mixture and cook, stirring, until thick and pasty, 3 to 4 minutes.
- Stir in the cream and simmer, uncovered, until thick and smooth, about 3 minutes.
- Add ¼ teaspoon of the salt, or to taste.
- Cover and set the sauce aside.
- Heat the remaining oil in a large skillet over medium-high heat.
- Add the mushrooms and onions.
- Cook, stirring frequently, until the moisture has cooked away, and the mixture is nearly dry.
- Stir in the epazote and reserved chile sauce.
- Cook, stirring, 1 minute to heat through.
- Transfer the mushrooms to a serving dish.
- Sprinkle with about 2 tablespoons of the cheese.
- Serve with soft warm tortillas.
- Pass the remaining cheese at the table.