Equipment
Ingredients
Produce
- 500 g cremini mushrooms, cleaned and thinly sliced
- 1 white onion, thinly sliced
- 3 garlic, minced
- 15 g fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Pantry & Spices
- 30 ml olive oil
- 45 g chipotle chiles in adobo, finely chopped
- 3 g ground cumin
- 1 g dried oregano
- 5 g kosher salt
Tortillas
- 8 corn tortillas
Nutrition (per serving)
Method
Heat the olive oil in a large skillet over medium-high heat. Add the sliced white onion and cook until softened and beginning to brown at the edges.
Add the sliced cremini mushrooms to the skillet. Spread them out evenly and let them cook undisturbed for 3 minutes to develop a crust. Toss and continue cooking until all released moisture has evaporated.
Stir the minced garlic, ground cumin, and dried oregano into the mushroom mixture. Cook continuously until highly fragrant.
Mix in the chopped chipotle chiles in adobo and kosher salt. Toss to coat the mushrooms completely, cooking until the adobo sauce thickens and glazes the vegetables.
In a separate dry skillet or directly over a gas flame, warm the corn tortillas for 30 seconds per side until pliable and slightly charred.
Divide the hot chipotle mushroom filling evenly among the warmed tortillas. Garnish with chopped fresh cilantro and serve immediately with lime wedges for squeezing.
Chef's Notes
- Temperature control is paramount for mushrooms. High heat is required to quickly evaporate their high water content and trigger the Maillard reaction.
- The adobo sauce provides a complex base of tomato, vinegar, garlic, and spices. If you prefer less heat but want the smoke, use just the sauce and omit the actual peppers.
- Always warm corn tortillas before serving. Cold corn tortillas are brittle and prone to breaking, while heating them gelatinizes the starches, making them soft and resilient.
Storage
Refrigerator: 3 days — Store mushroom filling in an airtight container separate from tortillas.
Freezer: 1 month — Mushrooms may release more moisture and change texture upon thawing.
Reheating: Reheat filling in a skillet over medium heat until warmed through. Warm tortillas separately just before serving.
