Smokey Mushroom Tacos

Probably one of our favourite combo: Mushrooms + Tacos!

Ingredients

For the marinade:

4 dried ancho chillies

1 white onion (peeled and quartered)

1 bulb garlic (peeled)

2 veg stock cube

3 bay leaves

1 cinnamon stick

1 tsp ground cinnamon

2 tsp ground cumin

1 tbsp dried oregano

1 tbsp smoked paprika

3 tbsp soy

1 tbsp Third Culture Hot Sauce

2 tbsp brown sugar

1 tbsp Field Blends Coffee and Chili Seasoning Blend

1 tbsp salt

4 Large Portobello Mushrooms

Field Blends Coffee and Chili Seasoning Blend

Small Soft Tortillas

1 Block Meltdown (grated)

1 White Onion (diced)

Fresh Coriander Leaves

1 Lime

Salsa Verde (Tomatillo Salsa)

Third Culture Hot Sauce

METHOD

Cut to the tops off the ancho chillies and remove the seeds. Add to a large saucepan and cover with a litre of boiling water, add the veg and remaining seasonings to the pot and cook for at least 30 minutes until the contents are tender. 

Remove the cinnamon sticks and using a slotted spoon, transfer the contents to a blender pot or a small saucepan. Add enough cooking liquor to cover and use an immersion blender to blend everything together, adding more liquid as needed to achieve a fairly runny marinade. 

In a large tupperware, bowl or ziplock bag. Add your mushrooms to the marinade and make sure they are fully covered. Leave to marinade for at least 6 hrs, ideally 24hrs in the refrigerator. 

Remove your mushrooms from the marinade and pat dry with paper towels, then using the rest of your spice blend pot, fully cover your mushrooms in the dry rub.

Lightly brush with oil on all sides and season with plain salt. You can either roast these mushrooms off in the oven (150°C for 30min) or you can fry them off in a large frying pan until charred and juicy. When cooked, slice them into thick slices.

For the tortillas, heat a small frying pan over medium/low heat and have a plate with a clean tea towel ready. Heat your tortillas for 15-30 seconds on each side till they start to puff and slightly char. Place them into the tea towel and wrap them up to keep warm. Repeat this with as many tacos as you want. 

Once all your tortillas are warmed, use the same pan and add a small handful of grated cheese to it. Place one of your warmed tortillas on top and push down slightly. Let the cheese cook until you start to see the edges are really brown and crispy. Using a spatula, scrape up the tortilla and flip it onto a plate where you can build your tacos. 

On top of your cheese crust tortilla, lay a few strips of mushrooms and pour a little salsa verde over, sprinkle with diced onion and coriander leaves. Then add a final squeeze of lime and dashes of hot sauce. A little filling goes a long way so don’t over stuff! Repeat till you have the desired amount of tacos. 

Buon Appetito!