Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks I’ve always wanted to be the person who plots their meals meticulously, with particular days for pizza, roast chicken , and meatless dinners . Instead, I’m the sort that runs to the store twice in […]
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I’ve always wanted to be the person who plots their meals meticulously, with particular days for pizza, roast chicken, and meatless dinners. Instead, I’m the sort that runs to the store twice in one hour because I forgot the lemons the first time, and I rarely eat the same meal with any degree of frequency. There is, however, a beacon of strict order amongst all of this chaos—a biweekly taco night, never to be missed and always fervently anticipated.
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Rick Makes Tacos Placeros
Lately, the Adobo Mushroom Tacos from Edgar Castrejón’s book Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community are my taco night go-to. With toasty tortillas wrapped around crispy-chewy, spicy-sweet mushrooms and piles of toppings of your choice, no two tacos are ever the same.
They taste smashing, yes, but even more compelling is how dead easy they are to make. Step 1: Toss mushrooms—any kind!—with Castrejón’s adobo spice blend, a splash of lime juice, and oil. Step 2: Roast them in a hot oven until crisp. Step 3: Gather your cadre of toppings, like sour cream, salsa, cilantro, and/or hot sauce. Step 4: Eat tacos; live your best life. That’s it. That’s the recipe!
Using a mix of mushrooms makes for the most interesting flavor with a variety of textures. Aim to have at least one frilly, fluted type, such as chanterelle (the author’s favorite), maitake, or oyster, and one meatier kind, like crimini or king trumpet, which will retain their heft. Then tear them by hand so that the irregular pieces get crisp around the edges in the heat of the oven.
I usually double the mushrooms because they’re good for so many meals. I’ll scoop leftovers over ricotta toast the next morning, build a giant lasagna, or tuck a spoonful into a grilled cheese. (When scaling up, I split the mushrooms over two baking sheets for the most even cooking.)
If you’re a meat-eater, you won’t miss it here. Throughout his book, Castrejón sets out to make delicious, satisfying recipes that pay homage to the flavors and traditions of Mexican and Latin cooking and just so happen to be plant-based. There’s a bold coliflor asada, an ingenious coconut aguachile, and jackfruit tinga tostadas, the first vegan dish Castrejón debuted to his family. By taking away the animal protein, a dish might become a distillation of pure flavor and technique. Or, as is the case of these mushroom tacos, it might become simple enough to persevere in my weekly meal rotation, against all odds.
Get the recipe:
