Print Options:

Crispy Mushroom Quesabirria Tacos

Yields1 Serving

Mushroom Tacos

 400 g mixed mushrooms, sliced
 3 tbsp ghee
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp paprika
 ¼ cup water
 100 g tin chipotle in adobo
 ½ punnet cherry tomatoes, halved
 ½ spanish onion, finely diced
 1 tbsp chopped coriander
 ½ lime, cut into wedges
 8 corn tortillas
 ¾ cup grated cheddar cheese
 1 cup beef stock
1

Place 1 tablespoon of ghee in a large frying pan. Add sliced mushrooms and cook for 3-4 minutes or until softened. Add the cumin, coriander and paprika then stir to combine and continue to cook for 1-2 minutes.

2

Add water and half of the chipotle in adobo to the pan. Stir to combine then reduce heat to low and allow to simmer for 2
- 3 minutes. Add half of the prepared cherry tomatoes, onion and coriander. Stir to combine.

3

Remove the mushroom from the pan and set aside.

4

Clean and dry the frying pan then return to the heat with the remaining ghee.