Tacos with Mushrooms and Chile-Caramelized Onions Recipe

Name: Tacos with Mushrooms and Chile-Caramelized Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 teaspoon ground ancho, chipotle, or other chile; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1 small red onion, thinly sliced (about 1 1/2 cups); 3 cloves garlic, thinly sliced; 1/2 teaspoon kosher or coarse sea salt; 1/2 teaspoon sugar; 3 or 4 corn tortillas, preferably homemade (page 84); 6 ounces oyster, cremini, hen of the woods, or other meaty mushrooms, cut into large pieces; 1 ounce soft goat cheese, cut into small pieces; 2 large leaves romaine lettuce, shredded; 1 to 2 tablespoons Salsa Verde (page 14) or salsa of your choice

Servings: persons

1 tablespoon extra-virgin olive oil
1/2 teaspoon ground ancho, chipotle, or other chile
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 small red onion, thinly sliced (about 1 1/2 cups)
3 cloves garlic, thinly sliced
1/2 teaspoon kosher or coarse sea salt
1/2 teaspoon sugar
3 or 4 corn tortillas, preferably homemade (page 84)
6 ounces oyster, cremini, hen of the woods, or other meaty mushrooms, cut into large pieces
1 ounce soft goat cheese, cut into small pieces
2 large leaves romaine lettuce, shredded
1 to 2 tablespoons Salsa Verde (page 14) or salsa of your choice

1
Heat the oil in a large skillet over medium heat.
2
When it shimmers, sprinkle in the ground ancho, cumin, and cinnamon and cook until the spices sizzle and are very fragrant, about 30 seconds.
3
Toss in the onion slices, stirring to break them apart.
4
Cook until the onion starts to soften, 3 to 4 minutes.
5
Stir in the garlic, salt, and sugar.
6
Decrease the heat to low and continue to cook, stirring occasionally, until the onions are very soft, about 10 minutes.
7
While the onions are cooking, warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.
8
Increase the heat under the skillet to medium-high, add the mushrooms, toss to combine, and cook, stirring occasionally, until the mushrooms exude their juices and are just tender, 4 to 5 minutes.
9
Remove from the heat.
10
Lay the tortillas out on a plate.
11
Divide the mushroom-onion mixture among the tortillas.
12
Top each with a few pieces of goat cheese, a tablespoon or two of shredded lettuce, and a drizzle of salsa, and eat.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1/2 teaspoon ground ancho, chipotle, or other chile, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, and more.

Yes, Tacos with Mushrooms and Chile-Caramelized Onions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tacos with Mushrooms and Chile-Caramelized Onions

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