This recipe works as a side dish as well—just skip the tortillas.
Servings: 4to 6 tacos (from 1 1/2 cups of filling)
Ingredients
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Instructions
Place the mushrooms, onion, chile, broth or water, lime juice and lard or other fat in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.
While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor. When the mushrooms begin to fry, add the tomato mixture and optional epazote and cook until the liquid has reduced and the mixture is thick, about 5 minutes. Season with salt (usually 1/2 teaspoon, depending on the saltiness of the broth) and scrap into a serving bowl. Serve with tortillas on the side for making tacos.
Delicious and out of this world.
Thank you.
Love your show. Before I began watching I thought beef tacos and enchiladas were about it! Thanks for broadening my recipes and pallet!!
We were having taco day at work and I have several employees that do not eat meat so I made this as a vegan dish as an alternative and it was a hit with everybody.
That’s what we love to hear! Thank you!
I am curious if this can be prepared ahead of time and then reheated when company arrives, or is this a ‘serve immediately’ kinda recipe? Given the sauciness of it, it seems like they might be ok fix a few hours ahead.
Sure, you can make the filling ahead of time!
This is an easy, satisfying recipe, and a technique I haven’t seen before. I ate this on corn tortillas, topped with feta and hot sauce. This is going into regular rotation at our house. Thank you Rick!!
Yes — really good. And I also never saw this way of cooking the mushrooms. Will definitely repeat!
Love you shows. I watch every chance I get. Keep showing them please.
Maureen
You are the Bob Ross of Mexican cooking ☮️