Blackened Guajillo Chile Mushroom Tacos
Thomas J. Story
Yields8 ServingsTotal Time1 hr 15 mins
AuthorDonnie Masterton

These unusual, wonderful tacos are the creation of chef Donnie Masterton at Taco Lab by Tacolicious, in San Miguel de Allende, Mexico. Rich, savory, and pleasantly chewy, they hit the spot even for meat lovers.

How to Make It

1

Preheat oven to 375.° Stem and seed 6 chiles. Heat 2 tbsp. oil in a medium saucepan over medium-high heat. Add garlic cloves and toast, turning, until sizzling, about 1 minute. Add chiles and toast, stirring, 30 seconds. Stir in cumin, orange juice, dried oregano leaves, brown sugar, and 1 ½ tsp. salt. Remove from heat and let stand 15 minutes, then purée in a blender.

2

Slice mushrooms into 1-in. clusters or lengthwise into ½-in.-wide pieces. Line 1 or 2 baking sheets with parchment paper, add mushrooms, and toss gently with remaining 3 tbsp oil.

3

Mix mushrooms with chile purée, then sprinkle lightly with salt. Spread in a single layer and roast until tender and slightly crisp, 35 to 40 minutes. Serve with warm corn tortillas and Pineapple al Pastor Pico de Gallo.

*Smooth, deep-red, richly flavorful guajillos are the dried form of mirasol chiles. Find at Latino markets and in the international aisle of well-stocked grocery stores.

Ingredients

 6 dried guajillo chiles*
 5 tbsp canola oil, divided
 4 peeled garlic cloves
 1 tsp ground cumin
 ½ cup orange juice
 1 ½ tsp dried oregano leaves
 1 ½ tsp packed dark brown sugar
 1 tsp kosher salt
 1 lb maitake, king trumpet, or portobella mushrooms (remove stems and scrape out gills of portobellas)
To Serve
 Warm corn tortillas
 Pineapple al Pastor Pico de Gallo

Directions

1

Preheat oven to 375.° Stem and seed 6 chiles. Heat 2 tbsp. oil in a medium saucepan over medium-high heat. Add garlic cloves and toast, turning, until sizzling, about 1 minute. Add chiles and toast, stirring, 30 seconds. Stir in cumin, orange juice, dried oregano leaves, brown sugar, and 1 ½ tsp. salt. Remove from heat and let stand 15 minutes, then purée in a blender.

2

Slice mushrooms into 1-in. clusters or lengthwise into ½-in.-wide pieces. Line 1 or 2 baking sheets with parchment paper, add mushrooms, and toss gently with remaining 3 tbsp oil.

3

Mix mushrooms with chile purée, then sprinkle lightly with salt. Spread in a single layer and roast until tender and slightly crisp, 35 to 40 minutes. Serve with warm corn tortillas and Pineapple al Pastor Pico de Gallo.

*Smooth, deep-red, richly flavorful guajillos are the dried form of mirasol chiles. Find at Latino markets and in the international aisle of well-stocked grocery stores.

Blackened Guajillo Chile Mushroom Tacos