Mushroom Tacos Al Carbon Recipe

Prepare the Tortilla Dough

In a large bowl, combine the corn masa harina, warm water, and salt. Mix until a soft dough forms. If the dough is too dry, add more water, 1 tablespoon at a time.

Shape the Tortillas

Divide the dough into 12 equal portions and roll them into balls. Using a tortilla press or a rolling pin, flatten each ball into a thin tortilla, about 6 inches in diameter.

Cook the Tortillas

Heat a non-stick skillet over medium-high heat. Cook each tortilla for about 30 seconds on each side, until lightly browned and cooked through. Keep warm in a clean kitchen towel.

Prepare the Mushrooms

Clean the portobello mushrooms with a damp cloth and remove the stems. Slice the mushrooms into thick strips.

Marinate the Mushrooms

In a bowl, mix the olive oil, garlic powder, cumin, salt, and black pepper. Add the mushroom strips and toss until well coated. Let them marinate for at least 15 minutes.

Grill the Mushrooms

Preheat a grill or grill pan over medium-high heat. Grill the marinated mushrooms for 5-7 minutes on each side, until tender and charred. Remove from heat and chop into smaller pieces.

Make the Guacamole

In a bowl, mash the ripe avocados with a fork. Stir in lime juice, salt, cilantro, and jalapeño until well combined.

Prepare the Pico de Gallo

In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Mix well and let sit for at least 10 minutes to allow flavors to meld.