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Celebrate Spring with Oyamel's Vegetable Tacos

April 2017

Make these wild mushroom and chard tacos at home to celebrate the start of spring!

Taco de Hongos (Wild Mushrooms)

Makes 6 tacos

2 tablespoons EVOO
9 ounces mixed wild mushrooms
1 large shallot, diced
½ cup Mexican crema, or crème fraîche
1 teaspoon epazote
Salt, to taste
Pickled Onions (see below)
Good quality salsa
6 high quality corn tortillas, warmed

Heat the oil in a pan. Add the mushrooms and cook until golden brown. Add the shallot and cook until soft. Add the crema (or crème fraîche) and take off the heat. Add the epazote and salt. Warm the tortillas and wrap in a kitchen towel. Serve mushrooms and tortillas warm alongside salsa and pickled onions.

Pickled Onions

1 large red onion, thinly sliced
1 tablespoon kosher salt
1 small beet, thinly sliced
1 small habanero pepper
1 tablespoon grapefruit juice
1 tablespoon orange juice
2 tablespoons lime juice

Mix all of the ingredients together and allow to marinate for 24 hours.


Taco de Acelgas (Swiss Chard)

1 large red bliss potato, diced
4 tablespoons extra virgin olive oil, divided
1 shallot, sliced
1 bunch swiss chard, trimmed of stems and chopped
½ cup sofrito (see below)
Salt, to taste
Good quality salsa
6 high quality tortillas

In a medium saucepan, boil water to blanch the potatoes. When boiling, add diced potatoes and boil for 2 minutes. Drain and run under cold water to stop the cooking process, and set aside. Heat 2 tablespoons of oil in a sauté pan on low. Fry shallot slices until golden brown and crispy. Drain on a paper towel and set aside. Add the other 2 tablespoons of oil to the pan. Sauté the chard until it begins to wilt, and add blanched potatoes and sofrito. When the mixture is hot, season to taste. Warm the tortillas and wrap in a kitchen towel. Serve chard and potatoes and warm tortillas alongside salsa, topping each taco with fried shallots.


1 pound plum tomatoes
¼ cup extra virgin olive oil
2 jalapeno peppers
1½ pounds onions

Preheat oven to 350º. Roast tomatoes in the oven for 15 minutes, or until they are soft and their skins are blistered. While tomatoes are in the oven, thinly slice the onions and seed and mince the jalapenos. Heat oil in a sauce pot, and cook the onions and jalapenos until soft. Carefully remove the skins from the roasted tomatoes, chop coarsely, and add them to the pan. Cook until there is no excess liquid in the pan, about 20-30 minutes. Set aside for use in the taco recipe, and any excess can be stored in a sealed container in the refrigerator for up to a week.