Smoky Mushroom Tacos Dorados
with Swiss Chard & Mojo Rojo Crema
"Dorados", meaning golden in Spanish, refers to crispy, fried tacos, typically filled with shredded chicken, beef, chorizo, or potatoes. To give these tacos dorados a smokey, "meaty" filling, we roast mushrooms in smoked paprika and ground, smoked jalapeƱos. Folding tender Swiss chard into a spicy tomato sauce creates an earthy, savory base to contrast the crunchy tortilla shells. A dollop of cooling, velvety crema ties the dish together.
INGREDIENTS
- 4 oz cremini mushrooms, trimmed and quartered
- 1/2 tsp chipotle morita powder (divided)
- 1 tsp smoked paprika
- 2 oz vegan cream cheese
- 6 tbsp mojo rojo sauce (divided)
- 1 yellow onion, peeled and diced
- 4 oz Swiss chard, stems thinly sliced and leaves chopped (divided)
- 1 garlic clove, peeled and minced
- 6 yellow corn tortillas
- 1/4 cup vegetable oil*
- Salt*
- Pepper*
INSTRUCTIONS
Preheat oven to 425Ā°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-serving meal: use Ā¼ 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-serving meal: 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-serving meal: use 2 tbsp vegetable oil)
Lay tortillas on clean work surface. Spread some mojo rojo crema on half of each tortilla. Top with Ā¼ cup veggie filling and fold tortilla in half. Heat Ā½ 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. Ā”Buen apetito!