Chipotle BBQ Mushroom Tacos with Charred Corn Salsa
Anytime I go on a trip with my family, I always locate the best Mexican restaurants in the area. I’ve tried quite a few tacos, vegan and otherwise, yet these simple mushroom tacos still remain one of my favorites. For the best tacos, use high-quality tortillas. My go-to brand is always the white corn and wheat tortillas from La Tortilla Factory. And of course, if you have the time, homemade corn tortillas are the ultimate treat!
Makes3 to 4 servings
Ingredients
- Charred Corn Salsa
- 2 ears fresh corn, husked
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 small bunch cilantro, chopped
- Juice of 1 large lime
- Kosher salt
Mushroom Tacos- 2 tablespoons (30 ml) avocado oil
- 3 cloves garlic, minced
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon smoked paprika
- 8 ounces (225 g) cremini mushrooms, trimmed and cut into bite-sized pieces
- 1 (15-oz [425-g]) can pinto beans, drained and rinsed
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) pure maple syrup
- 1 chipotle pepper in adobo, minced + 1 tbsp (15 ml) adobo sauce
- 1 tablespoon (15 ml) apple cider vinegar
- 4 to 6 corn or flour tortillas
- For Topping (Optional)
- Shredded romaine lettuce
- Chopped fresh cilantro
DIRECTIONS
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For the salsa, heat a large skillet, preferably cast iron, over high heat until very hot. Add the corn ears and cook for 8 to 10 minutes, turning occasionally, or until charred on all sides before transferring to a plate. Once cool enough to handle, use a sharp knife to shave the kernels off the cob. Mix with the remaining salsa ingredients and season with salt to taste.
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For the taco filling, allow the skillet to cool off slightly, then heat the oil over medium heat. When shimmering, add the garlic, tomato paste and smoked paprika. Toast for 1 to 2 minutes, or until fragrant.
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Add the mushrooms, pinto beans, soy sauce, maple syrup, chipotle pepper and adobo sauce. Cook for another 5 to 7 minutes, or until the mushrooms have softened and the sauce has thickened.
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Turn off the heat and stir in the vinegar. Briefly heat your tortillas, one at a time, in a nonstick pan or directly on a burner (if you have a gas stove) until soft and pliable. Load up each one with the mushroom filling, a spoonful of corn salsa and any desired toppings.
