Tacos Recipe

Make dough

In a large bowl whisk together flour, baking powder and salt. Stir in vegetable oil until mixture is crumbly. Gradually add warm water and mix until a soft dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead 2–3 minutes until smooth. Divide into 8 equal pieces, roll into balls, cover with a damp towel and let rest 15–30 minutes.

Roll and cook

Working with one ball at a time, roll into thin 6–7 inch rounds. Heat a dry skillet or griddle over medium-high heat. Cook each tortilla 30–45 seconds per side until brown spots appear and it puffs slightly. Keep warm wrapped in a towel.

Remove stems and seeds from dried ancho chiles and tear into pieces. Toast briefly in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Place toasted chiles and smashed garlic in a small saucepan with the oil and salt. Warm gently over low heat for 8–10 minutes to infuse flavors—do not let oil smoke. Cool slightly, then strain through a fine mesh sieve into a jar. Reserve oil; discard solids. Makes about 3/4–1 cup. Use 1–3 tablespoons per taco as dressing.

Slice long hot peppers into rings or long strips. In a small saucepan combine vinegar, water, sugar, salt and sliced garlic and bring to a simmer until sugar dissolves. Put peppers into a jar and pour hot brine over them to cover. Cool to room temperature, then refrigerate at least 1 hour (overnight recommended). Store up to 2 weeks. Drain before serving.

Heat a large skillet over medium heat. Add fresh pork chorizo, breaking up with a spoon. Cook 6–8 minutes until it begins to brown and most fat renders. Add chopped yellow onion and continue to cook 4–5 minutes until softened. Stir in minced garlic, cumin and smoked paprika and cook 1 minute until fragrant. Season with salt, pepper and lime juice. Taste and adjust seasoning. Keep warm (or hold in low oven) until ready to assemble tacos.

Clean oyster mushrooms by wiping or gently rinsing; tear or slice into bite-sized pieces. Toss with olive oil, smoked turmeric (or smoked paprika), soy sauce, lemon juice and salt. Heat a skillet over medium-high heat and sauté mushrooms 4–6 minutes until golden and slightly crisp at edges. Remove from heat and keep warm. This filling serves as a vegetarian/shellfish alternative to chorizo.

Warm tortillas briefly on a dry skillet or griddle until pliable. For each taco, place 2–3 tablespoons of chorizo or 3–4 tablespoons of mushroom filling onto the center of a warm tortilla. Drizzle about 1 teaspoon to 1 tablespoon ancho oil over the filling (adjust to taste). Add 1–2 tablespoons pickled long hots. Top with a sprinkle of finely chopped white onion, a pinch of chopped cilantro and crumbled cotija if using. Serve immediately with lime wedges on the side.

Leftovers: keep chorizo or mushrooms chilled in an airtight container up to 3 days; ancho oil refrigerated up to 2 weeks; pickled peppers refrigerated up to 2 weeks; tortillas wrapped and chilled up to 3 days or frozen.