Smoky Mushroom Tacos Dorados

Preheat oven to 425°F. Combine 2 tbsp vegetable oil, mushrooms, just half the chipotle morita, smoked paprika, and a pinch of salt and pepper on baking sheet and toss. Arrange mushrooms in single layer and cook until browned and beginning to crisp, 15 to 18 minutes. (4-servings: use ¼ cup vegetable oil) (TIP: Add more chipotle morita if you prefer more spice.)

Whisk together cream cheese, just half the mojo rojo, 1 tsp warm water, and a pinch of salt in small bowl. (4-servings: use 2 tsp water)

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add onion, chard stems, and a pinch of salt and pepper and cook until softened, 3 to 5 minutes. Add chard leaves and continue to cook until bright green, 3 to 5 minutes. Stir in garlic and remaining mojo rojo and cook until fragrant, about 30 seconds. Transfer to medium bowl, add smoky mushrooms, and stir to combine. Wipe skillet clean. (4-servings: use 2 tbsp vegetable oil)

Lay tortillas on clean work surface. Spread some mojo rojo crema on half of each tortilla. Top with ¼ cup veggie filling and fold tortilla in half. Heat ½ tbsp vegetable oil in same skillet over medium heat. Add 3 tacos and cook until crispy, 1 to 3 minutes per side. Transfer to plate and repeat with remaining tacos and oil.

Divide smoky mushroom tacos dorados with Swiss chard between plates and serve with extra mojo rojo crema for dipping. ¡Buen apetito!