Soft Tacos With Mushrooms, Onion, and Chipotle Chile
Updated November 2, 2017
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 pound cremini, white button, or oyster mushrooms, cleaned, stems trimmed, and sliced
Salt to taste
1 to 2 garlic cloves, to taste, minced
1 canned chipotle chile in adobo, seeded and chopped (more to taste)
2 tablespoons minced cilantro or flat-leaf parsley
8 corn tortillas
2 to 3 ounces queso fresco or ranchero, or feta, crumbled
Fresh or bottled salsa if desired
Nutritional analysis per serving
21 grams carbs; 11 milligrams cholesterol; 155 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 4 grams fiber; 343 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add ½ teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
- Step 2
Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.
Private Notes
Comments
Loved the flavors in this dish and will definitely make it again. The seared mushrooms mixed with smoky chilis were delicious. Was about to chide the author for calling for too much chili until I re-read the recipe (after the fact). It calls for "1 canned chipotle chili" not "1 can chipotle chili." Haha - my bad. Next time, I will use half the can. The cheese and cilantro cools the flavors nicely. We added guacamole. So good!
Delicious! Smokey and spicy and a hearty weekday dish for this vegetarian household. I pushed the onions aside to let the mushrooms in the pan sear like Sam Sifton always recommends. I followed the suggestions and added more peppers, 3 unseeded, and a good amount of sauce. The heat was just right since we like spice. For toppings we used goat cheese and added arugula, avocado, and a verde salsa. Definitely a hit!
Absolutely loved this....only change was using more chipotle....4 - chopped but not seeded and a good dollop of the Adobe sauce.
Delicious! Used 3 chiptle chilis plus the adobo sauce - a bit too much of a good thing (my salsa is also chipotle.) Served with sliced spinach, queso fresco, avocado, and tortilla chips. Next time, use just 1 1/2 chipotles to allow the other flavors to come through.
Thoroughly enjoyed these. Added pablano peppers sliced thinly and shredded chicken. Served with lime, cilantro, avocado and crumbly cheese. 10/10 going to make again! Piece of advice: freeze into small cubes a can of adobo so you can use a little at a time. One small cube was sufficient for spice and heat.
Enjoyed these tacos very much. I used baby bellas, made half the recipe (without salsa -- didn't have any and didn't have the ingredients either), and ended up with three tacos, all of which I devoured. Great combination of flavors