Celebrate the traditions of Mexico and enjoy all the authentic flavours of these delicious street foods. This tortilla recipe from Erin and Josue’s abuela, has been passed down through generations with love. Marinated portobello mushroom slices deliciously replace the more traditional meat in the filling.
The marinated slices of mushroom, full of flavour, are wonderful paired with a little Mexican Street Corn, a garnish of chopped onion and cilantro and a squeeze of fresh lime juice! Throw on some slices of sweet pepper for an extra bit of colour and crunch!
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| Prep Time | 20 minutes |
| Cook Time | 1-2 minutes per pan |
| Servings |
servings
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Ingredients
Traditional Street Corn
- 1 can niblet corn about 1 and a half cups of corn. I like to use smoky corn!
- 3/4 cup vegan mayo
- 2 teaspoons mexican chili powder or regular chile powder
- juice of one fresh lime
Corn Tortillas
- 2 cups masa harina This special corn flour is important for the traditional flavour and texture.
- 3/4 cup warm water
- 1/2 teaspoon salt
Filling
- 4 large portobello mushroom caps sliced in long, 1/4 inch thick slices
- 2 Tablespoons soy sauce (low sodium)
- 2 Tablespoons fresh lime juice
- 1 Tablespoon oil
- 3 cloves garlic
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
Topping
- 1/4 cup sweet onion finely chopped
- 1/4 cup cilantro finely chopped
- squeeze of lime juice
- slices of sweet coloured pepper
Ingredients
Traditional Street Corn
Corn Tortillas
Filling
Topping
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Instructions
Mexican Street Corn
- You can make the corn salad ahead of time so that the flavours have time to blend. Just stir all ingredients together, taste for salt/pepper, cover and let chill.
Marinated Mushrooms
- In a large bowl, whisk together all the marinade ingredients. Pour them into a bag and add the sliced mushrooms. Let these marinate for 30 minutes or more.
- Just before serving, heat a heavy pan with a little oil and cook slices of marinated mushrooms until browned. Use a few slices per taco.
Tortillas
- In a large bowl, combine the masa harina flour and a dash of salt. Add the warm water and stir until combined. Let sit for five minutes. Now knead this mixture until the dough is pliable and quite smooth. Adjust flour and water as needed.
- Divide the dough into about sixteen balls, each about the size of a golf ball.
- For each tortilla, use a tortilla press or a rolling pin to press each ball into a very thin circle about 4-5 inches in diameter. It works well to roll it between sheets of parchment paper.
- Heat a heavy pan, preferably a cast iron pan. Lightly oil.
- With each circle, carefully lay the dough onto the hot frying pan and let cook for about 30 seconds to a minute, moving it around a little to prevent sticking. The dough should puff up a little. When it has browned on the bottom, carefully lift it up and flip it over. Let it cook for another 30 seconds to a minute, or until browned.
- Cover the cooked tortillas with a tea towel to keep them soft and warm as you are cooking the others. These can be reheated easily the next day on a hot pan.
Construction
- Once your tortillas are ready, fry the mushrooms until brown. Lay 2-3 slices in the middle of each warm shell, spoon on a little of the Street Corn, add a few slices of sweet pepper, if desired, toss on a little of the cilantro and onion topping and finish it off with a squeeze of fresh lime. Enjoy!
Recipe Notes
Street tacos in Mexico are often served like this, with the options to add salsa, guacamole, salsa verde or any of your favourite taco toppings. Thanks to Erin and her new Mexican family for sharing!
