Yield: 4 Portions
Prep. Time: 30 Minutes
Mushrooms play a bigger part in Mexican cuisine than is often realized; wild mushrooms abound from Central Mexico to the South and Gulf Coast. This Veracruz-inspired creation combines rich sour cream and smoky chipotle chiles for an unforgettable taco filling.
7 Oz. pkg. shiitake mushrooms (or any mushroom)
2 Tbsp. butter
1 Medium onion, sliced fine
2 Large cloves garlic, minced
½ Tsp. ground black pepper
2 Tsp. chopped fresh thyme
2 Tbsp. fresh epazote, chopped (optional)
1 ½ Cups V&V SUPREMO® CREMA SUPREMO® sour cream
1 Chipotle chile, (canned) minced
1 Tbsp. adobo from canned chipotles
½ Tsp. salt, or to taste.
½ Cup V&V SUPREMO® QUESO FRESCO, crumbled
¼ Cup chopped cilantro
8-12 Corn tortillas
- Remove stems from mushrooms and slice caps about ¼ inch thick. Discard stems or reserve for future use.
- Heat butter in skillet over medium flame, add onions and cook, stirring for 4-5 minutes. Add garlic, cook 2 minutes more. Add mushrooms, pepper, thyme, and epazote, cook 3 minutes. Add V&V SUPREMO® CREMA SUPREMO® sour cream, chipotle and adobo, simmer 5 minutes. Salt to taste.
- Heat tortillas and hold warm.
MODO DE SERVIR:
Spoon mushrooms into hot tortillas, and top with V&V SUPREMO® QUESO FRESCO and chopped cilantro.