Traditional Mexican Street Tacos and Mexican Street Corn
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!
| Servings | Prep Time |
| 4-6servings | 20minutes |
| Cook Time |
| 1-2minutes per pan |
|
|
Ingredients
Traditional Street Corn
- 1can niblet cornabout 1 and a half cups of corn. I like to use smoky corn!
- 3/4cup vegan mayo
- 2teaspoons mexican chili powderor regular chile powder
- juice of one fresh lime
Corn Tortillas
- 2cups masa harinaThis special corn flour is important for the traditional flavour and texture.
- 3/4cup warm water
- 1/2teaspoon salt
Filling
- 4large portobello mushroom capssliced in long, 1/4 inch thick slices
- 2Tablespoons soy sauce (low sodium)
- 2Tablespoons fresh lime juice
- 1Tablespoon oil
- 3cloves garlic
- 2teaspoons chili powder
- 1 teaspoon cumin
- 1teaspoon dried oregano
Topping
- 1/4cup sweet onionfinely chopped
- 1/4cup cilantrofinely chopped
- squeeze of lime juice
- slices of sweet coloured pepper
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!
