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Vegan Tacos with Mushrooms and Tomatillos
Vegan Tacos with Mushrooms and Tomatillos
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Mushroom and tomatillo vegan tacos with a hint of spicy chile on corn tortillas.
Ingredients:
  • 15 tomatillos, husked and halved
  • 2 dried chile de arbol peppers
  • 2 tablespoons vegetable oil
  • 18 ounces cremini mushrooms, sliced
  • salt to taste
  • 9 (6 inch) corn tortillas
  • 0.5 onion, chopped
  • 0.5 cup chopped fresh cilantro
Instructions:
  • Preheat the broiler with the oven rack positioned 6 inches from the heat source. Line a baking sheet with aluminum foil and arrange the tomatillos cut-side up on it.
  • Broil the tomatillos in the preheated oven until they turn dark brown and caramelize, approximately 20 minutes. Let them cool slightly after removing from the oven.
  • Toast chile de arbol peppers in a small skillet over medium heat until lightly browned in spots (about 3 minutes), making sure not to char them. Transfer to a plate.
  • In a large skillet over medium heat, heat oil while tomatillos cool. Add mushrooms and cook until softened, about 5 minutes, stirring frequently.
  • Blend 3 tomatillos and arbol chiles until smooth. Pour the mixture over mushrooms in the skillet, then add the rest of the tomatillos and roasting juices. Cook on low heat until mushrooms are soft, about 5 to 8 minutes. Season with salt to taste.
  • Heat up corn tortillas in a skillet until warm. Spread mushroom mixture evenly on each tortilla and sprinkle with chopped onion and cilantro.

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