- 15 tomatillos, husked and halved
- 2 tablespoons vegetable oil
- 18 ounces cremini mushrooms, sliced
- salt to taste
- 2 dried chile de arbol peppers
- 9 (6 inch) corn tortillas
- Garnish:
- 1/2 onion, chopped
- 1/2 cup chopped fresh cilantro
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
- Broil in the preheated oven until they have a dark brown color, about 20 minutes. Remove from oven and allow to cool slightly.
- Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
- Grate 2 or 3 roasted tomatillos and chiles into a bowl. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
- Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.
03/30/2018
recipepes.com
Vegan Tacos with Mushrooms and Tomatillos, recipe
PT15M
PT1H
5
455 calories
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