Move over meat! These portobello tacos are packed with flavour and begging to be devoured!
It comes to a surprise to no one that I love tacos. I mean seriously, I love tacos. The exciting thing about taco night in my house is that it can go almost anywhere. Beans? Sure! Veggies? Absolutely! Even a little spiced veggie ground is a regular on the menu but my absolute favourite are chorizo spiced portobellos.
If you are not a mushroom lover, you should probably good some other kind of taco because this is not going to be up your alley. If, like me, you have an enduring love affair with all things fungi, then you are going to love these! Lets start with the mushrooms.
If you can’t get your hands on portobellos, fear not. Feel free to substitute any other kind of mushroom but if you can get portobellos, they are just thicker and more meaty than the others and take to the seasoning really well. It also helps to have a little forethought with this dish. The longer that you can leave the mushrooms to marinate, the better they are going to be. When it comes to actually making the tacos, they come together really quickly and so time is not really that big of a factor. The seasoning is pretty easy and can be made in bigger batches and stored in a jar. it is the same mix that I use for my soy faux chorizo except that instead of adding it to veggie ground, it is going onto the mushrooms. A little vinegar going into the mix as well to make sure that there is a tang and something a little more interesting to dance around your pallet.
Once your mushrooms have been marinated and grilled and are looking all kinds of delicious, it is time to consider your other taco fillings. For me, pineapple salsa is a must anytime that I can get my hands on a ripe pineapple. Tomato salsa is great and all but nothing compares to a pineapple salsa. If you like the tradition, go for it, this is your taco. If you want to make a quick and easy pineapple salsa to take this taco night to a new level, then click here for the recipe. A little cabbage, some ripe avocado and a little sour cream later and you are in business my friend. Some lime wedges make it fancy for those who like a little presentation flair and some charred onions and poblano peppers bring some heat and a little sweet to the party. Combine them all on the tortilla of your choice and call it taco night!
So good, so satisfying and so vegetarian! Who doesn’t love taco night?
Chorizo Spiced Portobellos
Savoury, meaty and delicious!
- Dry Ingredients-
- 1 tbsp oregano
- 1.5 tsp cumin seeds (or ground if that is what you have)
- 1 tbsp coriander seeds ( again ground if that is what you have)
- 1 tsp black peppercorns
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice berries
- 3 cloves
- 1 tsp dried thyme
- 2 tsp chili powder (I like to use New Mexico molido)
- 1tsp smoked paprika
- 1 tsp cane sugar (half a pellet if you buy it in pellets
- 1 tsp granulated garlic
- 1 dried ancho chile
- 1 dried mulato chile
- 3 dried New Mexico chiles
- 2 tbsp cup black, apple cider or red wine vinegar
- 1 tbsp olive oil
- 3 portobello mushrooms
- Remove the stems and the seeds from the dried chilis and add them to at the bowl of a mortar and pestle or a spice grinder.
- Add of the remaining dry ingredients and grind to a powder.
- Slice the portobellos add place them into a large bag for marinating.
- Add 3 tbsp of the spice mixture to the bag and shake to coat the mushrooms. For some reason this seems easier to do before the oil and the vinegar go in.
- Add the oil and the vinegar and leave the mushroom to marinate for a couple of hours.
- Every hour or whenever you remember, give the bag a shake to move the mushrooms around.
- Heat a grill or a skillet over medium high heat and grill the mushrooms until cooked through.
- These mushrooms can be used in all kinds of dishes where you would traditionally use chorizo. Think about a chorizo mushroom mac and cheese....
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