Mushroom in Salsa Verde Tacos

Name: Mushroom in Salsa Verde Tacos
Prep time: 10 min
Total time: 60 min
Ingredients: 10 corn tortilla; ½ serrano pepper; ¼ white onion; 1 bunch coriander; 2 lime; 8 medium green tomato; 2 serrano pepper; 1 bunch coriander; ¼ onion; 1 clove garlic; salt to taste; 500 g maitake mushroom; ¼ cup epazote; ¼ serrano pepper; ¼ white onion; 2 tbsp olive oil; to taste salt

A simple, yet fulfilling dish consisting of everyday ingredients. The mushrooms are hearty and earthy, which makes them a great taco filling when combined with the acidity and freshness of the salsa verde.

Do you also want to make your own tortilla? No problem, Chef Marisol Corona also shows you how to do it on CREME, it’s easy and delicious.

Add 8 medium green tomatoes to a large pot
Add ¼ medium onion
Add 1 peeled garlic clove
Add 2 serrano peppers
Add enough water to cover the ingredients
Simmer over medium heat until the green tomatoes are pale green
Remove the ingredients from the water with a slotted spoon and transfer them to a blender
Add 1 bunch of coriander
Blend until it turns into a sauce
Add salt to taste and stir. The salsa verde is ready
Slice ¼ of a white onion
Slice ¼ of a serrano pepper
Cut ¼ cup of epazote leaves in half
Add 2 tbsp of olive oil to a pan over medium heat
Add the sliced onion
Add the serrano pepper
Add 500 g of maitake mushrooms
Add the epazote leaves
Season with salt to taste
Add 1 cup of the salsa verde. Cook for 3m, until reduced and thick in consistency. The mushroom in salsa verde is ready
Chop ¼ of a white onion into a small dice
Mince ½ of a serrano pepper
Roughly chop 1 bunch of fresh coriander
Put 2 tbsp of the mushroom in salsa verde on a tortilla. Add onion, serrano pepper and coriander to taste. The mushroom in salsa verde tacos are ready
Squeeze lime over the tacos and enjoy!