The Run Little Monkey team loves running for sure but we are also great lovers of the beautiful taco and of coming up with new and fun types of tacos. So for the summer, we’re going to offer up a new taco recipe for you every Tuesday.
Our first is a vegan mushroom taco. It’s super fast and so delicious. Hope you enjoy them and definitely let us know if you make any. Pix always welcome.
500-600 grams of mushrooms. Preferably not button mushrooms as they lose a lot of their structure when cooked.
1 yellow onion
1 red/orange/yellow pepper
1-2 dried chipotle chiles or chipotle in adobo sauce
1 tsp dried Mexican oregano
1 tbsp fresh or ½ tbsp dried thyme
2 tbsp of oil
2 tbsp of freshly squeezed lime juice
Salt and pepper to taste
8 corn tortillas
If you are using dry chiles, cut the stem off and get rid of the seeds. Soak the chiles in a small bowl of boiled water for at least 15 so they soften. Once soft, or if you’re using the chiles in adobo, finely chop them and put aside. Save some of the chile liquid for cooking with later.
Thickly slice the mushrooms, onion, and peppers.
Heat oil in a large frying pan. Add the mushrooms, peppers, onion and herbs. Sautee for about 5 minutes to get them going, stirring occasionally. Then add the chopped chiles and a few tablespoons of the chile soaking liquid and/or water to the pan. The water will evaporate in about few minutes. Keep sauteeing and stirring for about 10 minutes until the vegetables are all soft and they’ve gone brown.
Add salt and pepper to taste. Turn the heat up to high. Toss in the lime juice and sear the veg in it for a few seconds, then serve with warm tortillas, some guacamole or sliced avocado, salsa rojo, and/or chopped tomatoes.
And yes, you’ll need an I run for Tacos shirt as well. Get one in the shop now.
© 2018 Gail J Cohen