Texican Recipe

Prepare ingredients

Clean mushrooms by wiping with a damp cloth and slice into 1/4-inch pieces. Dice the onion, mince the garlic, grate the cheddar, chop cilantro if using, and measure out the red chile sauce/chopped roasted chiles.

Cook chorizo

Heat a large skillet over medium heat. Add the pork chorizo (no extra oil needed if chorizo is fatty). Break it up with a spoon and cook until mostly browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl, leaving rendered fat in the pan. If pan is overly greasy, drain off all but about 1 tablespoon of fat.

Sauté aromatics

Reduce heat to medium-low and add 1 tablespoon vegetable oil and 1 tablespoon butter to the skillet (or just oil if preferred). Once butter melts, add the diced onion. Sauté until translucent, about 4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook mushrooms

Turn heat to medium-high. Add the sliced mushrooms in a single layer, letting them sit undisturbed 2–3 minutes to brown, then stir and cook another 3–4 minutes until they release liquid and it evaporates and mushrooms are nicely browned.

Combine chorizo and season

Return the cooked chorizo to the pan with the mushrooms and onions. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir to combine and cook 1–2 minutes to let spices bloom.

Add red chile and finish

Stir in 2–3 tablespoons red chile sauce or chopped roasted red chiles (adjust to heat preference). Cook another 1 minute to warm the chile through. Taste and adjust seasoning with additional salt or red chile if needed.

Add cheese and herbs

Reduce heat to low. Sprinkle the grated cheddar over the mixture and fold until cheese melts and coats the filling, about 1–2 minutes. Stir in chopped cilantro if using. Remove from heat.

Warm tortillas or buns: Warm tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 350°F/175°C oven for 8–10 minutes. For buns, toast cut sides in a skillet or oven until lightly golden.

Assemble: Spoon the Texican chorizo and mushroom filling into each tortilla or bun. Top with additional grated cheddar, pickled red onion or sliced jalapeño if desired, and a squeeze of lime.

Serve immediately: Serve hot with extra red chile sauce on the side and lime wedges.