Soft tacos are staples in my family, but there is only so much ground beef one can stomach. Then I cooked up mushroom tacos a la Chef Roberto Santibañez of New Jersey's The Taco Truck. The vegetarian filling is not only healthier, it spices up what has become a ho-hum, every-other-week offering.
1/2 white onion, finely chopped
2 garlic cloves, finely chopped
2 serrano peppers, finely chopped
1 pound mixed mushrooms (white buttons, Portabello, shitake)
1/4 cup olive oil
2 tablespoons butter
12 Epazote leaves, chopped (cilantro can be substituted)
For garnish (optional)
Crumbled queso freso
Mexican cream or creme fraiche
1. Heat oil in a large saute pan at medium-high heat.
2. Drop in onions and seranno peppers and cook for 1 to 2 minutes or until onion is translucent.
3. Add garlic and cook for 30 more seconds.
4. Add the harder mushrooms first, followed by the softer ones. Cook for 5 to 7 minutes.
5. Turn heat down to medium and add butter and chopped Epazote leaves or cilantro. Cook until butter has melted.
6. Serve warm with fresh tortillas and top with whatever garnish you desire.
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