I am OBSESSED with El Taco’s mushroom tacos. I don’t ever get anything else when we go (which is a lot). Unfortunately, when we do go we end up having guacamole, side of corn, drinks (they have my favorite Gluten-Free beer, Daura Estrella), etc etc etc. I suddenly start to hear that woman from Steel Magnolias who chastises Dolly Parton at Shelby’s wedding in my head (Calories, calories!)
Anyway, I was craving the tacos last night so I decided to try my own take on them. Here’s my rustic recipe:
– Sliced baby portobella mushtrooms (I dunno, like 1/3 of the carton?)
– 1/2 TBSP olive oil, 1/2 TBSP balsamic
– 1/4 c or so of GF beer (wine works as does Worcestershire sauce)
– 1/4 c of frozen corn
– 1 tsp of cinnamon (trust me on this)
– dash of salt and pepper
– 2 corn tortillas
Cook mushrooms on medium heat – slowly add non-corn ingredients and cook until mushrooms shrink up. Add corn and season again with a dash of salt, pepper, and cinnamon. Add more wet ingredients as needed.
Meanwhile in your toaster oven… warm the corn tortillas as desired (I like mine a tad crispy, but still foldable).
Assemble and top with avocado, arugula, or any other desired toppings.
Enjoy!
Jo
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