Mushroom and Epazote Tacos
Tacos de Hongos y EpazoteWild mushrooms grow in the pine forests of the mountains surrounding Mexico City. During the rainy season from June to September the public markets sell a wide variety of mushrooms, and the market food stalls called fondas offer cazuelas (casseroles) of hot flavorful mushrooms to eat with fresh corn tortillas. Look for fresh or dried epazote in Mexican markets.
Ingredients
Makes 4 servings
- 4 corn tortillas
- 2 tablespoons olive oil
- 1 medium white onion finely chopped
- 1 large garlic clove finely chopped
- 1 pound brown cremini mushrooms cleaned and sliced
- 1 jalapeño chile seeded, veins removed, and finely chopped
- ¼ cup chopped fresh epazote leaves or 1 tablespoon dried epazote
- ½ teaspoon salt or to taste
Instructions
- In a deep skillet, heat the oil over medium heat and cook the onion and garlic until softened, about 3 minutes.
- Add the remaining ingredients and cook, stirring frequently, until the mushrooms are tender and most of the juices have cooked away, about 8 minutes.
- Heat the tortillas, 1 at a time, in a hot skillet, turning once or twice, until soft and warm, about 1 minute for each tortilla.
- Cover with foil to prevent them from drying out.
- To serve, spoon about 3 tablespoons of the mushroom mixture into each tortilla and fold in half.
- Serve at once.
