1 lb fresh chorizo (I use Boulder brand) (optional)
Guacamole (Look here) (You may want to leave the pineapple out and double this with 2 avocados)
1/4 c Mexican crema or sour cream
1 T adobo sauce from a can of chipotle peppers (I always have a container of these in my fridge. They keep forever.)
2 T olive oil
2 c fresh yellow corn from about 4 ears or use frozen (I used the frozen charred corn from Trader Joe’s)
1 c finely chopped, stemmed and seeded fresh poblano peppers (the dark green kind of which you need about 2)
4 c sliced mixed mushrooms (I used 1/2 shitakes and 1/2 domestic)
4 minced garlic cloves
12 corn tortillas-warm
6 T crumbled cotija or feta cheese
Fresh cilantro for garnish
Heat a large cast iron pan and add chorizo and cook until done-crumbling as it cooks.
While chorizo is cooking prepare guacamole and chipotle sauce. Mix crema or sour cream with sauce from chipotle. Whisk well. Set both guacamole and sauce aside.
When chorizo is done cooking, remove from pan to a paper towel lined plate. Blot well. Wipe out pan with another paper towel and add 1 T oil. Add corn and cook 4 minutes or until corn is caramelized and slightly charred, stirring occasionally. Place corn in a small bowl and set aside. (You can skip this step if you bought the corn from Trader Joe’s).
Add 1 T oil back to pan and add poblanos. Saute 4 minutes or until tender. Add mushrooms and garlic; saute 2 minutes. Stir in salt to taste. Add chorizo and corn back to mushroom mixture and keep warm while you make the tortillas.
Assembly: On a warm tortilla, spread 1 1/2 T of guacamole in a 4 inch circle on tortilla. Top each with about 1/4 c of mushroom mixture, 1 1/2 t chipotle sauce and 1 1/2 t cheese. Garnish with cilantro. OLE!
Thanks Cooking Light!
Keywords: mushroom tacos