Adobo Mushroom Tacos Recipe + Eating Mexican Food for a Day Video

I love food from many corners of the world and one of my favourites for the last few years have been Mexican food even if my experience with it has been somewhat limited. So when Edgar Castrejon, known on Instagram as @edgarraw, announced he was writing and releasing a cookbook with all vegan Mexican recipes I knew I had to get it and cook from it. Now I’ve enjoyed doing so since Christmas when I got it as a gift from Rob and I am very excited to share some vegan Mexican recipes with you in this video from Edgar’s lovely cookbook Provecho.

In the video I cook breakfast, lunch and dinner from the book and it was goooood! I hope you will have a look for yourselves and feel inspired by the video to try some of Edgar’s recipes at home. Edgar kindly allowed me to share a recipe written out here in this post as well so down below you can find the recipe for the adobo mushroom tacos that is probably my favourite recipe from the book out of the ones I’ve tried so far. So full of flavour and perfectly balanced too.

I think this book is something special and I hope you enjoy all of this as much as I enjoyed making it!

Malin x

**Adobo Mushroom Tacos from Provecho by Edgar Castrejon**

Makes 8-10 servings

INGREDIENTS:

Roughly 5 cups chopped fresh chanterelle mushrooms

0,25 cup finely chopped white onion, or 1 tbsp granulated onion

2 tbsp fresh lime juice

2 tbsp avocado oil

1 tbsp dried oregano

2 tsp ground cumin

2 tsp garlic powder

2 tsp coconut sugar

1 tsp fine sea salt

0,25-0,5 tsp cayenne pepper

To serve:

Corn tortillas

Salsa

Vegan crema

Halved cherry tomatoes, optional

Sliced radishes, optional

Chopped coriander leaves and tender stems

Lime wedges for squeezing

METHOD:

Preheat the oven to 400 degrees F or 200 degrees C.

In a medium bowl, combine the mushrooms, onion, lime juice, avocado oil, oregano, cumin, garlic powder, coconut sugar, salt and cayenne and stir together. Spread the mushrooms in a single layer on a rimmed baking sheet.

Roast the mushrooms until they reach your desired texture – Edgar likes them golden brown, about 20 minutes. The longer the mushrooms roast, the crispier and drier they will be.

Warm a medium skillet over medium heat for 3 to 4 minutes. Add each tortilla and warm until pliable, 15 to 25 seconds per side.

Fill the tortillas with the mushrooms, add some salsa, vegan crema, tomatoes and radishes (if desired), and coriander; squeeze on some lime juice; and serve immediately.