Taste as You Cook

I love tacos.

I don’t know the exact reason why I love tacos but I do. I am not sure if it’s the taste of the warm tortillas, the people that make them the interesting flavors inside them or that you are just eating them with your hands. I WILL TRAVEL FOR TACOS! I was given some beautiful mushrooms from a local farmer and wanted to highlight them and no better way than to make tacos with them. This is the first taco recipe that I am sharing with you. Feel free to use whatever tortillas you like. I only ask that you warm them before eating, either by warming them in a pan or microwave.

Mushrooms 

1 teaspoon dried oregano

1 teaspoon kosher salt

1 tbsp chopped garlic

1 pound oyster or crimini or combination of sliced mushrooms

Canola or vegetable oil

Optional guacamole, diced white onion, cilantro sprigs, fresh limes

2 tablespoons Salsa Macha (recipe follows), plus more for serving

12 yellow corn tortillas, warmed

Heat a medium sized saute pan on medium heat, add oil as needed. Saute mushrooms until they are tender and the liquid cooks away, crispy edges are good, add oregano, garlic and cook for 1 minute more. Take off heat and add 2 tbsp of salsa macha and season with salt. Keep warm

Salsa Macha

This salsa was introduced to me years ago by a chef friend and it’s a favorite of mine. 

2 cups of canola oil

½ cup garlic cloves

⅔  cup peanuts

3tbsp sesame seeds

2 oz guajillo chilies seeded and broken into smaller pieces ( I throw in 2-3 smoked morita chilies can be a little spicy)

1 tbsp white vinegar

1 tsp brown sugar

1 tsp salt

Heat oil in a medium skillet , you will fry/toast garlic cloves, peanuts, chilies and sesame seeds individually. Let all the ingredients cool. Once the ingredients are cool, place them in the blender or food processor with vinegar, brown sugar and salt. Pulse till chunky or you can make it smooth if you prefer.