Sauteed Mushrooms, Onion, & Chipotle Chile with Corn Tortillas
Submitted by happyzhangbo
Smoky chipotle mushroom tacos: sauteed mushrooms and onion cooked down with chipotle in adobo and garlic, piled into warm corn tortillas with queso fresco and salsa. A quick, vegetarian taco night winner.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minMeaty mushrooms make these vegetarian tacos every bit as satisfying as the real thing. The filling is simple but deeply savory: sliced mushrooms and onion sauteed with garlic and smoky chipotle in adobo, which brings heat and a rich, almost barbecue-like depth.
The key technique is patience with the mushrooms. You cook them until they release their liquid and that liquid fully evaporates, which concentrates their flavor and keeps the tacos from going soggy.
Fresh cilantro stirred in at the end brightens the smoky filling.
Warm corn tortillas, charred slightly in a dry skillet, fold around the mushrooms with a crumble of queso fresco and a spoonful of salsa.
It all comes together in about half an hour, which makes it a fast, healthy taco night that happens to be meatless.
Pro Tips
- Cook the mushrooms until their liquid evaporates; this is what builds flavor and avoids watery tacos.
- Start with a little chipotle and add more to taste, since adobo packs serious heat.
- Warm the tortillas in a dry skillet for a bit of char and pliability.
- Use a mix of mushrooms, like cremini and oyster, for more texture and flavor.
Variations
- Swap queso fresco for feta, goat cheese, or a sprinkle of cotija.
- Add black beans or roasted corn to bulk up the filling.
- Finish with avocado, a squeeze of lime, or pickled onions.
Ingredients
Directions
Heat the olive oil in a large nonstick skillet over medium heat and stir in the onion.
Cook, stirring often, until tender, 4 to 6 minutes.
Stir in the mushrooms and turn the heat up to medium-high.
Cook, stirring, until the mushrooms soften and begin to lose moisture.
Turn the heat back to medium and add ½ teaspoon salt, the garlic and the chipotle.
Continue to cook until the mushroom liquid has evaporated from the pan, about 8 to 10 minutes.
Stir in the cilantro, season with salt and pepper.
Heat the tortillas, 2 or more at a time, depends on how big your skillet, in a dry skillet over medium-high heat, or you can use a microwave.
Spoon each tortila with mushrooms, and sprinkle some cheese on top.
Fold the tortilla and serve with salsa.
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