Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This taco filling with mushrooms, pieces of caramelized tomatillos, and a touch of chile de arbol tastes delicious even without the tortillas as a side dish. Stuff it into corn tortillas for a great vegan taco.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Garnish:

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.

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  • Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.

  • Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.

  • Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.

  • Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.

  • Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

Nutrition Facts

425 calories; protein 14.5g; carbohydrates 64.7g; fat 13.7g; sodium 108.6mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/30/2018
This was okay but a disappointment to me. I drove 30 miles to get tomatillos and then spent 20 minutes roasting them and the finished dish lacked. It has potential but needs more flavor. All you could taste was the sourness of the tomatillo. I have issues digesting pepper seeds so instead of grating them I softened them and then cut a slit down the side so that I could control the seeds. It released the perfect amount of heat so that isn't where the problem was. I really love tomatillos and wanted this to work. I think it would if you added some taco seasoning but I'm not going to go to the trouble of finding out. Read More