Ingredients with Measurements:
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup queso crema
- 8 small tortillas
- Optional toppings: chopped cilantro, diced tomatoes, sliced avocado
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are tender and browned.
4. Add the cumin, chili powder, salt, and pepper to the skillet and stir to combine.
5. Reduce the heat to low and add the queso crema to the skillet. Stir until the queso crema is melted and combined with the mushroom mixture.
6. Warm the tortillas in a separate skillet or in the microwave.
7. Spoon the mushroom and queso crema mixture onto the tortillas and top with optional toppings.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings (2 tacos per serving)
Nutritional information:
Calories per serving: 240
Fat: 11g
Carbohydrates: 28g
Protein: 7g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of sliced mushrooms.
- Queso fresco or shredded cheese can be used in place of queso crema.
- Corn or flour tortillas can be used.
Variations:
- Add diced bell peppers or jalapeños to the mushroom mixture for extra flavor and spice.
- Top the tacos with a squeeze of lime juice for a citrusy kick.
- Add black beans or refried beans to the tacos for extra protein.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- Warm the tortillas before filling them to prevent them from breaking.
- Use a non-stick skillet to prevent the mushroom mixture from sticking to the pan.
Storage instructions:
Leftover mushroom and queso crema mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mushroom and queso crema mixture in a non-stick skillet over low heat until warmed through. Warm the tortillas separately before filling them.
Presentation ideas:
Arrange the tacos on a platter and garnish with chopped cilantro and sliced avocado.
Garnishes:
Chopped cilantro, diced tomatoes, sliced avocado
Pairings:
Serve the tacos with a side of Mexican rice and a cold beer.
Suggested side dishes:
Mexican rice, black beans, refried beans, corn on the cob
Troubleshooting advice:
- If the mushroom mixture is too thick, add a splash of water or vegetable broth to thin it out.
- If the tortillas are breaking, make sure to warm them before filling them.
Food safety advice:
Make sure to cook the mushrooms thoroughly to prevent any foodborne illness.
Food history:
Tacos originated in Mexico and have been a popular dish in Mexican cuisine for centuries. Queso crema is a type of Mexican cheese that is similar to cream cheese.
Flavor profiles:
Savory, creamy, slightly spicy
Serving suggestions:
Serve the tacos with a side of Mexican rice and a cold beer.
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Region: Mexican