Mushroom Tacos

Ingredients

• 2 tbsp vegetable oil
• 0.75 cups white onion – finely chopped
• 1 tbsp serrano chile – finely chopped
• 3 cloves garlic – minced
• 16 ounces cremini mushrooms – sliced
• 1 tbsp chipotle peppers in adobo – finely chopped
• 1 tsp adobo sauce – from chipotle can
• 1 tsp fine sea salt
• 0.5 tsp ground black pepper
• 0.25 cups vegetable broth
• 1 tbsp fresh epazote leaves – chopped
• 2 tbsp lime juice – freshly squeezed
• 8 tortillas corn tortillas
• cilantro leaves – for serving
• salsa roja – for serving
• radishes – thinly sliced (for serving)
• lime wedges – for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the finely chopped white onion and serrano chile; cook, stirring, until softened and lightly translucent, 3–4 minutes.
3. Stir in the minced garlic and cook until fragrant, 30–60 seconds.
4. Add the sliced cremini mushrooms in an even layer. Cook undisturbed until browned on the first side, 3–4 minutes, then stir and continue cooking until their released moisture evaporates and edges are well seared, 5–7 minutes.
5. Stir in the chopped chipotle peppers in adobo and the adobo sauce. Season with the fine sea salt and ground black pepper; cook 1 minute.
6. Pour in the vegetable broth and scrape up any browned bits. Simmer until the liquid reduces to a saucy glaze that clings to the mushrooms, 2–3 minutes.
7. Off the heat, stir in the chopped epazote and freshly squeezed lime juice; taste and adjust salt as needed.
8. Warm the corn tortillas on a dry skillet or comal over medium heat until pliable and lightly charred in spots, 30–45 seconds per side. Keep warm wrapped in a clean towel.
9. Fill the tortillas with the mushroom mixture. Top with cilantro leaves (for serving), spoon on salsa roja (for serving), and add radishes (for serving). Serve with lime wedges (for serving).