Mushroom Asada Tacos
- Level: Advanced
- Total: 3 hr 20 min (includes soaking and cooling time)
- Active: 1 hr 35 min
- Yield: 4-6 servings
- Level: Advanced
- Total: 3 hr 20 min (includes soaking and cooling time)
- Active: 1 hr 35 min
- Yield: 4-6 servings
Ingredients
Avocado Crema:
Salsa Tomatillo d’Arbol:
Salsa Macha:
Tacos:
Directions
- For the avocado crema: In a medium bowl, combine the cilantro, lime juice, hot sauce, avocados and jalapeño and blend with an immersion blender until smooth. (Alternatively, add all the ingredients to a blender or food processor and puree.)
- For the salsa tomatillo d’arbol: Heat the oven to 450 degrees F.
- Spread the jalapeños, serranos, garlic and onion on a rimmed baking sheet and roast until softened and lightly charred, about 20 minutes. Meanwhile, soak the arbol chiles in hot water until softened, then drain, discarding the liquid. In a food processor, combine the tomatillos, roasted chile and onion mixture, drained arbol chiles and salt and process until smooth.
- For the salsa macha: Add both oils and the garlic to a medium saucepan set over medium heat and cook until the garlic is golden, 10 to 15 minutes. Remove the pan from heat and add the pumpkin seeds, sunflower seeds, sesame seeds, arbol chiles, anchos, guajillos and pasillas and stir to combine; let cool for 20 to 30 minutes.
- Add the vinegar, salt, brown sugar and seasoning sauce. Use an immersion blender to blend until smooth. (Alternatively, add all the ingredients to a blender or food processor and puree.)
- For the tacos: Heat the oven to 400 degrees F.
- In a heatproof bowl, combine the arbol, guajillo and ancho chiles with the boiling water, using more water if necessary to ensure everything is submerged, and let sit until softened, 10 to 15 minutes. Drain, reserving the soaking liquid separately.
- In a blender, combine the softened chiles, 1/2 cup soaking liquid, vinegar, seasoning sauce, cumin, oregano, garlic, 2 tablespoons oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper and blend until smooth. Transfer the chile mixture to a large bowl, then add the mushrooms and toss until evenly coated. Transfer the mushrooms to a rimmed baking sheet and roast until softened, 20 to 25 minutes. Let cool until cool enough to handle, then cut the mushrooms into 1/4-inch-thick slices and set aside.
- Meanwhile, char the poblano on a grill pan or under the broiler; let cool slightly, then slice. Heat the remaining tablespoon oil in a 10-inch skillet over medium-high heat until shimmering, then add the onion and cook until softened, 3 to 5 minutes. Add the poblano and cook until softened and browned, about 10 minutes. Remove from the heat, then cover and keep warm.
- Heat the tortillas on a griddle or in a second skillet over medium-high heat, working in batches if necessary, then wrap in a clean kitchen towel and keep warm. Add the mushrooms to the griddle and cook until lightly charred and heated through, about 5 minutes. Add a schmear of avocado crema to each tortilla, then pile in the mushrooms followed by the peppers and onions. Top with the cabbage, a drizzle each of salsa tomatillo d’arbol and salsa macha, and serve.
