Mushroom and Corn Tacos.
INGREDIENTS.
8 Casa Mendosa® Original Medium Tortillas, warmed2 cups (480ml) fresh corn kernels (about 4 ears)1 tbsp. (15ml) vegetable oil1 lb (454g) fresh mixed wild mushrooms, quartered¼ cup (60ml) fresh oregano, chopped1 tsp. (5ml) ancho chile powder½ tsp. (2.5ml) ground cumin4 garlic cloves, chopped1 tsp. (5ml) kosher salt¾ cup (180ml) white onion, finely chopped¾ cup (60ml) store bought salsa1 serrano chile, very thinly sliced1 red Fresno chile, very thinly slicedFresh cilantro leaves.
INSTRUCTIONS.
Preheat a large cast-iron skillet over high, add corn; cook for 4 to 5 minutes, stirring occasionally, until lightly charred (some kernels may pop out of the skillet).Remove corn from skillet; set corn aside.Add oil to heated skillet let warm for 30 seconds on high. Add mushrooms, oregano, ancho chile powder, and cumin. Cook, stirring often for 2 to 3 minutes or until mushrooms begin to brown.Stir in garlic and salt, reduce heat to medium. Cook, stirring occasionally for 2 to 3 minutes or until mushrooms are tender but still somewhat firm.Remove mixture from heat and stir in charred corn.Place a generous ½ cup (120ml) mushroom mixture in each Casa Mendosa® 100% Corn Small Tortilla.Top each with 2 tbsp. (30ml) onion, 2 tbsp. (30ml) salsa, a few serrano and red Fresno Chile slices.Garnish with cilantro leaves.
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