Mushrooms have been an authentic part of Mexican cuisine since the pre-Spanish days. Council Representative, Bart Minor, tells us how he’s converted mushroom haters into mushroom lovers with his mushroom blend tacos – just in time for Cinco de Mayo.
We all have a friend that at one time or another, said they don’t like mushrooms. No matter how many times you inform them of the many nutritional benefits, the flavor enhancing properties, and the fact that they are available year round, you are met with a list of many excuses.
The truth is these friends will come around. How you ask? Serve them mushroom blended tacos on Cinco de Mayo. Mushrooms have been an integral and authentic part of Mexican and other Hispanic cuisines since the pre-Spanish days, commonly used for their meaty texture and versatility. The mushrooms natural meatiness allows it to blend seamlessly with ground meat, while boosting flavor and adding a serving of vegetables.
My mushroom tacos have successfully converted several of my friends to mushroom lovers… well, at least they love the fact they are lower in fat, lower in calories, and less expensive! Make tacos for your friends this Cinco de Mayo and see if you can’t turn this celebration of Mexican culture and cuisine into a healthier, more delicious, and sustainable lifestyle move for you and your family!
Mushroom and Chorizo Tacos
Recipe Courtesy of the Mushroom Council and We Are Not Martha
Put a spin on tacos by blending spicy chorizo and hearty mushrooms for a quick and easy flavor-packed dinner.
Yield: 6 tacos
Serving Size: 1 taco
- 12 oz. Mexican chorizo, casings removed and crumbled
- 1/2 C onion, chopped
- 6 oz. shiitake mushrooms, stemmed and sliced
- 1 medium potato, cut into small cubes
- 1 habanero pepper, finely chopped
- 1/2 t cumin
- Whole wheat tortillas, lightly toasted
- 1/4 C cilantro, finely chopped (for topping)
- 2 oz. cotija cheese (for topping)
- 1 avocado, diced (for topping)
- Heat a sauté pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero.
- Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.
- Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.