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Mushroom and Flor de Calabaza Tacos with Chipotle Crema

Author Paula Bendfeldt-Diaz

Ingredients

  • 1 1/2 tablespoons olive oil
  • Kosher salt
  • 1/2 white onion peeled and finely diced
  • 1 tablespoon of diced garlic
  • 2 cups fresh mushrooms thinly sliced
  • 1 can of flor de calabaza zucchini blossoms, it would be better if you can find it fresh!)
  • 1 tablespoon of fresh epazote optional)
  • Fresh-ground black pepper
  • 6 warm corn tortillas
  • 2 tablespoons of chipotle chilies in adobo sauce
  • ½ cup of plain Greek yogurt
  • Cilantro sprigs

Instructions

  1. Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
  2. Heat 1 tablespoon of the olive oil. Add the onion and stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
  3. Reduce the heat and add the remaining olive oil. Add the garlic, flor de calabaza and mushrooms. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes.
  4. Turn off the heat and add epazonte and pepper.
  5. In a small bowl mix the yogurt and chipotle until well combined.
  6. To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generous tablespoon of chipotle crema and top with cilantro.