Hongo & Panela Tacos Recipe

Preparation Steps

1. 1

   Prepare the Pickled Onions

   Slice the onion thinly and place it in a bowl. In a separate bowl, mix vinegar, sugar, and a pinch of salt until dissolved. Pour the mixture over the onions, ensuring they are submerged. Let them pickle for at least 30 minutes.

2. 2

   Make the Tomatillo Salsa

   Boil the tomatillos in water for about 10 minutes until soft. Drain and blend them with cilantro, lime juice, and jalapeño until smooth. Season with salt to taste.

3. 3

   Grill the Mushrooms

   Clean and slice the crimini and shitake mushrooms. Heat olive oil in a pan over medium heat. Add the mushrooms, salt, and black pepper. Sauté for about 5-7 minutes until golden brown and tender.

4. 4

   Grill the Panela Cheese

   Slice the Panela cheese into thick slabs. In the same pan, grill the cheese for about 2-3 minutes on each side until golden and slightly melted.

5. 5

   Assemble the Tacos

   Warm the corn tortillas on a skillet. Layer the grilled mushrooms and Panela cheese on each tortilla. Top with tomatillo salsa and pickled onions. Serve immediately.