Cheesy Chipotle Mushroom Birria Style Tacos
These robust vegetarian tacos are served with fresh pico de Gallo stuffed with spicy chipotle seasoned mushrooms, soy chorizo, with melted cheese, making them incredibly delicious.
Servings 3
Calories: 599.68kcal
Ingredients
Taco Seasoning Spice and Herb blend
- ½ teaspoon Cajun seasoning
- ½ teaspoon Italian herb seasoning
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chili powder
Pico de Gallo Pre-Prep
- 1 cup white onion chopped small
- 3 garlic cloves minced or garlic pressed
- 2 cups tomatoes chopped small
- ½ cup cilantro coarsely chopped
Mushroom Taco Filling
- 2 tablespoons olive oil
- 4 cups mixed mushrooms cut into small pieces
- ¼ cup chipotle in adobo sauce coarse chop
- 4 ounces soy chorizo crumbled
- ¾ cup vegetable broth
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Finishing Tacos
- 1 tablespoon olive oil
- 6 corn tortillas 5 to 6 inches
- 1 cup pepper jack shredded cheese blend
- ⅛ cup lime juice freshly squeezed
- 1 tablespoon lime zest optional
- ¼ teaspoon kosher salt
- 1 lime cut into 6 wedges
Equipment
- Medium-Sized Strainer
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make Spice Blend: In a medium mixing bowl, combine Cajun seasoning, Italian seasoning, cumin, cinnamon, and chili powder and set aside.
- Make Pico de Gallo: In a medium mixing bowl, combine onions, garlic, tomatoes, and cilantro and set aside.
- Make Mushroom Filling: Heat a 14-inch large skillet or medium saute pan on medium-medium heat.
- Add oil and heat for at least 1 minute.
- Add mushrooms, spread them out, and brown them for about 2-3 minutes without stirring; repeat this process one more time.
- To the saute pan, add and combine half of the pico de gallo mix, the chopped chipotle in adobo, soy chorizo, chicken broth, salt and pepper, and spice blend. Set the empty medium mixing bowl aside for future use.
- Reduce the heat to medium, bring to a simmer, and reduce for 5 minutes uncovered, stirring occasionally.
- To the remaining pico de gallo prep in the bowl, add and combine the lime juice, zest, salt, and pepper.
- Place a fine strainer over the empty medium mixing bowl.
- Pour the mushroom and sauce mixture into the strainer and drain well.
- Keep both the sauce and mushroom mixture and set them aside.
- Place the sauce somewhere to stay warm for serving.
- Rinse out the saute pan, dry with a paper towel, and heat on medium-low heat.
- Make the Tacos: Inspect the tortillas for cracks. Try to use tortillas that don't have any large cracks. Also, grab a tablespoon for portioning.
- To the saute pan, add the oil.
- Once the oil is hot, dip the tortilla in the sauce to ensure both sides are covered in sauce and lay it in the pan.
- Quickly sprinkle on about 2 tablespoons of cheese directly in the middle of the tortilla and then spread it out evenly with your fingers to make a clean spread.
- When the cheese melts, generously add two tablespoons of the filling to one half side of the tortilla.
- Fold the tortilla in half, give a gentle pat, and allow to cook for 30 seconds, then flip with a spatula to the other side and cook for another 30 seconds to create a golden brown crust.
- Use the spatula to gently push the filling back in before and after flipping.
- Plate Up the Dish: With the assistance of a spatula, gently slide the tacos onto a plate to serve two per plate.
- Portion the pico de Gallo and place a small ramekin for the dipping sauce.
- Serve with two lime wedges.
Video
Nutrition
Calories: 599.68kcal | Carbohydrates: 67.93g | Protein: 26.43g | Fat: 33.55g | Saturated Fat: 10.11g | Cholesterol: 33.52mg | Sodium: 1546.72mg | Fiber: 19.8g | Sugar: 15.89g
Tried this recipe?Please consider Leaving a Review!
