Mushroom and Pumpkin Seed Tacos

Tacos de Hongas Guisados 

Serves 4 guests 

Prep time: 30 minutes 

4 each chile de arbol, stem and seeds removed, rough chopped

1 each white onion, sliced

5 each garlic cloves, chopped 

8 ounces oyster mushrooms, sliced 

8 ounces shiitake mushrooms, sliced 

3 ounces fresh cilantro, chopped 

8 each white corn tortillas 

8 ounces fresh spinach

Salt and pepper to taste 

1 lime quartered  

2 oz avocado oil 

Pumpkin Seed Mix

2 cups (278 grams) toasted pumpkin seeds 

¼ cup (32 grams) toasted sesame seed 

¼ cup (32 grams) toasted hemp hearts

½ cup sunflower seed or avocado oil 

7 large cloves garlic, crushed small and cooked golden in oil above 

1 tsp (4 grams) ground morita chile powder 


Add the above ingredients to small bowl and mix well.  Garnish generously all the tacos.   There will be extra leftover. 

Method:  — video link above

  • Heat saute pan to medium heat 
  • Add oil and cook chiles and onions until translucent.   
  • Add garlic and saute for another minute.   
  • Add mushrooms and cook until caramelized.  
  • Add spinach to above ingredients and turn off heat.  The residual heat will wilt the spinach, mix together.
  • Heat comal over medium heat and warm tortillas, place in warm kitchen towel until ready to serve. 
  • When ready to serve, add cilantro and pumpkin seed recipe above. 
  • Garnish with lime wedges.


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