SOFT TACOS WITH MUSHROOMS, ONION, AND CHIPOTLE CHILE

SOFT TACOS WITH MUSHROOMS, ONION, AND CHIPOTLE CHILE image

Yield 6

Number Of Ingredients 10

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1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 pound cremini, white button, or oyster mushrooms, cleaned, stems trimmed, and sliced
Salt to taste
1 to 2 garlic cloves, to taste, minced
1 canned chipotle chile in adobo, seeded and chopped (more to taste)
2 tablespoons minced cilantro or flat-leaf parsley
8 corn tortillas
2 to 3 ounces queso fresco or ranchero, or feta, crumbled
Fresh or bottled salsa if desired

Steps:

1. Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, about 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings. 2. Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.