Tacos: De Hongitos; Shredded Mushroom

IMG_2050What is there to say about tacos that hasn’t been said before? Or, more to the point – that I haven’t said before? We know tacos are serious business. We know they’re delicious. We know they are a must. We love em!

SmokySo, I’ll skip the extra long intro and just get straight into today’s recipe. Besides, yo, I’m mad busy trying to learn the robocop. (Oooooh Snap 80’s topical humor!)

robocopThis taco features one of mymostfavortist ingredients ever: Mushrooms. Actually, the idea for this recipe has been kicking around the Vegicano Test Kitchen for some time, so it’s nice to finally feature it on the blog.

HYI can safely say, that of all the tacos I have ever made both on this blog (and y’know in life) – this is by far my favorite. The flavors and ingredients speak to my brain as much as they do my stomach. That’s what I look for in everything I make. Food for the mind and soul. (Mira, Muy Hippy!)

The dish itself is a play on something I had as a kid but isn’t really a recipe steeped in any sort of (Mexican) tradition other than those of myself and my family. It’s a family recipe.

WWWhoa – I just realized I can say anything I want on this blog. Like anything. Like I can just type the word: BobbyBrownRulesNewEdition and no one would be the wiser. They’d prolly think I’m smart even!

DJKWow. The freedom feels, so, I dunno, overwhelming. I feel so free. What should I say? What sort of difference can I make with words? I have a voice and it matters – it is an amazing…

Oh. Wait. Tacos….

Tacos De Hongitos

2 lbs Cremini Mushrooms – sliced as thin as possible
1 TBS Canola Oil
2 TBS Soy Sauce
2 TBS Water
1 TBS Nutritional Yeast
1/2 tsp garlic powder

Chipotle Braising Sauce: (Whisk together the follow in a medium bowl and set aside)
3/4 Cup Vegetable Broth
2 TBS Ketchup
2 TBS Tomato Paste
2 (canned) Chipotles minced (seed them if you want a tamer heat)
2 TBS Chipotle Sauce (from can of Chipotles)
1 (heap) tsp Nutritional Yeast
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp black pepper
Splash an of apple cider vinegar (optional)
A few dashes of hot sauce (I use tapatio)

Corn Tortillas (Homemade or store-bought or just double up)
Guacamole (My Recipe Here)
Simple Slaw (Recipe Follows)
Sliced Radish – optional

1. Clean and trim your mushrooms; then slice them as thin as possible.
2. In a large wok or stock pot heat 1 TBS of Canola oil over medium high heat.
3. Add your mushrooms and cook until they release all their moisture. (6 – 8 minutes).

Note: 2 pounds will release a good amount of liquid while cooking; I often strain this as I cook so that they cook a little faster.

4. Meanwhile whisk together your Braising Sauce.
5. Add your soy sauce, water, nutritional yeast and garlic powder to cooking mushrooms and stir well to incorporate within the mushrooms.
6. Cook (while stirring) Mushrooms until all the liquid has been evaporated.
7. Add your braising liquid and reduce heat to low.
8. Cook for 8 – 10 minutes over low heat or until the liquid has been cooked out.

Serve on warm (charred) tortillas with Guacamole, slaw and radish.

FullSizeRender (1)

Simple Slaw

1 (heap) cup Shredded (Purple or White or combination of the two) cabbage
2 TBS Grated Carrots
2 tsp Vegenaise
1 tsp Fresh Lime Juice
1 (heap) tsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste.

1. In a medium bowl add your cabbage, cover in lemon juice, vegenaise and nutritional yeast.
2. Using a spoon or fork lightly toss all of the ingredients to incorporate evenly.
3. Salt & Pepper to taste.

3 responses to “Tacos: De Hongitos; Shredded Mushroom

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