Crispy Adobo Mushroom Tacos with Roasted Corn Cream

Name: Crispy Adobo Mushroom Tacos with Roasted Corn Cream
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 18 oz cremini or white mushrooms; 12 tortillas corn tortillas; 1 1/2 cups corn kernels; 3/4 cup sour cream; 2 oz cotija or feta cheese; 1 cup white onion; 1/2 cup red onion; 4 cloves garlic; 1 tbsp ancho chile powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/4 cup tomato puree; 3 tbsp lime juice; 4 tbsp vegetable oil; 1/2 cup fresh cilantro; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

An original Mexican-inspired recipe featuring corn tortillas filled with mildly adobo-seasoned mushrooms, folded and crisped until golden, then finished with silky roasted corn cream, red onion, and fresh cilantro.

25 minPrep

25 minCook

50 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

500 g cremini or white mushrooms (chopped finely)
12 unit corn tortillas (5 to 6 inches)
250 g corn kernels (fresh or congelado)
180 ml sour cream (for the cream of elote)
60 g cotija or feta cheese (desmoronado, divided)
120 g white onion (chopped finely, divided)
70 g red onion (en cubitos small for servir)
12 g garlic (chopped)
8 g ancho chile powder (for the adobo)
3 g smoked paprika (apoya the sabor ahumado)
2 g ground cumin (divided)
1 g dried oregano (preferiblemente mexicano)
60 ml tomato puree (for the adobo)
45 ml lime juice (divided)
60 ml vegetable oil (divided)
20 g fresh cilantro (chopped)
8 g salt (or to taste)
2 g black pepper (freshly ground)
30 ml water (for aflojar the cream si es necesario)

Nutrition facts

per serving

430 kcal

Calories

13 g

Protein

38 g

Carbs

26 g

Fat

6 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220°C / 425°F. Place the corn kernels and half of the white onion on a sheet pan, toss with 1 tablespoon vegetable oil, a pinch of salt, and a little black pepper. Roast for 12 minutes, stirring halfway through, until the corn has browned in spots.
2
While the corn roasts, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the remaining white onion and cook for 3 minutes. Add the garlic and cook for 30 seconds more.
3
Add the chopped mushrooms to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until they release their moisture and most of it cooks away as the mushrooms brown.
4
Add the ancho chile powder, smoked paprika, 1/2 teaspoon ground cumin, dried oregano, tomato puree, 1 tablespoon lime juice, 1/2 teaspoon salt, and the remaining black pepper to the mushrooms. Cook for 2 to 3 minutes, until the filling is flavorful and moist but not watery. Remove from the heat.
5
Transfer the roasted corn and roasted onion to a blender. Add the sour cream, half of the cotija or feta, the remaining 1/2 teaspoon ground cumin, 2 tablespoons lime juice, and 2 tablespoons fresh cilantro. Blend until smooth and creamy. If needed, add the water to loosen the sauce. Adjust salt to taste.
6
Warm the corn tortillas for 20 to 30 seconds per side in a skillet or on a griddle so they bend without cracking. Fill each tortilla with a portion of the adobo mushrooms and fold into closed tacos.
7
Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium heat. Crisp the tacos in batches for 2 to 3 minutes per side, until golden and crunchy. Transfer to a rack or plate.
8
Serve the tacos hot with the roasted corn cream spooned over the top or on the side. Finish with the red onion, the remaining cotija or feta, and the remaining fresh cilantro.
9
For reheating, bake the tacos at 190°C / 375°F for 6 to 8 minutes to bring back their crisp texture.

Chef tips

Chop the mushrooms finely so the filling stays inside the tortillas. Do not overfill each taco, or they may open and brown unevenly in the skillet.

Substitutions

You can use oyster mushrooms or portobello instead of standard mushrooms. Cotija can be replaced with feta, and sour cream with Mexican-style crema. For a milder version, reduce the ancho chile powder.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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