Melissa's Chorizo and Mushroom Tacos
Cooking at random yields delicious results, sometimes!
Easy 4 large or 2 small tacos
10 minutes 10 minutes
Main Dish, Snack American Pork
Submitted by Melissa Green
Oven Coven OriginalIngredients
- For the crema
- 1 lime, zested and juiced
- ½ cup sour cream
- 1 clove garlic, minced
- 1 large pinch kosher salt
- For the tacos
- 1 cup thinly sliced shitake mushrooms
- 1 link Spanish style smoked chorizo, thinly sliced
- ½ red bell pepper, diced small
- ¼ cup finely grated sharp cheddar or pepper jack
- 1 shallot, diced medium
- ½ tsp mexican oregano
- 1 dash fish sauce
- some nice tortillas
Directions
To make the crema, combine the lime zest, lime juice, and garlic in a small bowl. Add the sour cream and whisk with a fork to combine. Add the salt, adjusting to taste. Set aside.
Add some oil to a medium skillet, and bring to medium heat. Add the shallots, chorizos and mushrooms. Sauté for 1 to 2 minutes, until the mushrooms start to brown and the chorizos release their color. Add a dash of fish sauce and sprinkle in the oregano. Keep sautéing for a further 2 to 3 minutes, until the mushrooms have achieved a deep brown coloring. Transfer to a plate and let cool for a minute or two.
Assemble the tacos by spooning the mushrooms and chorizos onto a tortilla, sprinkling with the raw red pepper (for sweetness and crunch) and some of the cheese. Drizzle with the lime crema. Add a dollop of Ginger Umami Heatbomb, if you've got it.
Fold and enjoy!
Notes
Makes 2 large or 4 small tacos.