Mushroom Taco Recipe

Make the al pastor marinade

In a medium bowl whisk together achiote paste, minced chipotle, orange juice, lime juice, white vinegar, olive oil, grated garlic, ground cumin, dried oregano, salt and pepper until smooth.

Marinate mushrooms

Place the torn wild mushrooms in a shallow dish or zip-top bag. Pour the marinade over the mushrooms and toss until evenly coated. Marinate at room temperature for 20–30 minutes (or in the refrigerator up to 2 hours) so mushrooms absorb the flavors.

Cook mushrooms

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the marinated mushrooms in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to develop char, then stir and continue cooking 3–4 more minutes until mushrooms are browned and slightly caramelized. Season with 1/4 tsp additional salt if desired. Remove to a plate and keep warm.

While mushrooms marinate, combine rice vinegar, water, sugar and salt in a small bowl and stir until sugar and salt dissolve. Add the sliced red onions, pressing them down so they're submerged. Let sit at room temperature for at least 15 minutes (15–30 minutes for quick pickle) or refrigerate for up to 24 hours. Drain slightly before using.

Stir together sour cream (or crema), minced chipotle, lime juice and 1/2 tsp salt in a small bowl until smooth. Taste and adjust heat or lime as desired. Chill until ready to use.

Char the tortillas & cheese

Heat a clean cast-iron skillet or griddle over medium-high heat. Lightly brush each tortilla with a little vegetable oil (about 1/2 tsp per tortilla). Place tortilla on hot griddle; sprinkle a thin layer (about 2 tablespoons) of grated Chihuahua cheese on one half of the tortilla. Cook 30–45 seconds until cheese begins to melt and tortilla develops brown spots, then fold or flip to briefly press so cheese chars and adheres. Repeat for remaining tortillas and cheese. Keep warm stacked wrapped in a clean towel.

Warm the mushrooms

If mushrooms cooled, reheat them quickly in the skillet over medium heat for 1–2 minutes with remaining 1 tablespoon oil to refresh char and temperature.

Assemble tacos: place 2–3 tablespoons of warm al pastor mushrooms on each tortilla. Drizzle 1 tablespoon chipotle crema over the mushrooms. Top with a spoonful (about 1 tablespoon) of pickled red onions, 1–2 teaspoons crumbled queso fresco, 2–3 thin radish slices, and a few cilantro leaves. Finish with a light squeeze of lime and a pinch of salt if desired.

Serve immediately while warm so the Chihuahua cheese is slightly charred and gooey, and the crema and pickles contrast with the savory mushrooms.