Mushroom and Corn Tacos

You may have seen Huitlacoche on the menus at Mexican restaurants. While it has the unfortunate and less-exotic name of “corn smut,” huitlacoche is actually a delicious, mushroom-like ingredient often used in tacos, quesadillas and soups. We saved you the trouble of harvesting your own and took a shortcut with some mixed wild mushrooms. They add big meaty flavor to these vegetarian tacos. Paired with sweet, lightly charred corn, you’ll never miss the steak. We like these with our Quick Blender Salsa, but feel free to use your favorite salsa, hot sauce or pico de gallo to top them off.

mushroom-corn-tacos
Photo by Greg DuPree
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  • Serves 4
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You may have seen Huitlacoche on the menus at Mexican restaurants. While it has the unfortunate and less-exotic name of “corn smut,” huitlacoche is actually a delicious, mushroom-like ingredient often used in tacos, quesadillas and soups. We saved you the trouble of harvesting your own and took a shortcut with some mixed wild mushrooms. They add big meaty flavor to these vegetarian tacos. Paired with sweet, lightly charred corn, you’ll never miss the steak. We like these with our Quick Blender Salsa, but feel free to use your favorite salsa, hot sauce or pico de gallo to top them off.

Ingredients

  1. Check 2 cups fresh corn kernels (about 4 ears)
  2. Check 1 tablespoon vegetable oil
  3. Check 1 pound fresh mixed wild mushrooms, quartered
  4. Check ¼ cup chopped fresh oregano
  5. Check 1 teaspoon ancho chile powder
  6. Check ½ teaspoon ground cumin
  7. Check 4 garlic cloves, chopped
  8. Check 1 teaspoon kosher salt
  9. Check 8 6-in. corn tortillas, warmed
  10. Check 1 cup finely chopped white onion (about 4 oz.)
  11. Check ¾ cup Quick Blender Salsa
  12. Check 1 serrano chile, very thinly sliced
  13. Check 1 red Fresno chile, very thinly sliced
  14. Check Fresh cilantro leaves

Directions

  1. Heat a large cast-iron skillet over high. Add corn; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. (Some kernels may pop out of the skillet.) Remove corn from skillet; set aside.
  2. Add oil to skillet; heat 30 seconds. Add mushrooms, oregano, ancho chile powder, and cumin. Cook, stirring often, until mushrooms begin to brown, 2 to 3 minutes. Stir in garlic and salt, and reduce heat to medium. Cook, stirring occasionally, until mushrooms are tender but still somewhat firm, 2 to 3 minutes. Remove from heat, and stir in corn.
  3. Place a generous ½ cup mushroom mixture in each tortilla. Top each with 2 tablespoons onion, 1½ tablespoons salsa, a few chile slices, and cilantro leaves.