+
0 (0)

Mains, Quick and Easy, Tacos, Vegetarian

Tacos 1986 Tacos al Hongo

Tacos 1986 Tacos al Hongo
Mariah Tauger / Los Angeles Times

Jorge Alvarez-Tostado sears the mushrooms for his tacos de hongos until they’re as crisp as chips, then soaks them with a salsa macha vinaigrette. To really sear mushrooms — he sometimes uses maitakes, sometimes sliced buttons — you need to ... Read more

35 minutes. Serves 4.

Salsa Macha

  • 1 ½ ounces dried ancho chiles, stemmed
  • 1 ounce dried cascabel or guajillo chiles, stemmed
  • 3 garlic cloves, peeled
  • 1 cup extra-virgin olive oil
  • 1 tablespoon toasted white sesame seeds
  • 2 teaspoons kosher salt, plus more
  • 1 small orange

Step 1Heat a comal or large cast-iron skillet over medium-low heat. Place both chiles and the garlic on the hot surface in a single layer. Toast, turning often, until the chiles are brittle and a shade darker and the garlic is blistered in spots, 3 to 4 minutes.

Step 2Transfer the chiles and garlic to a food processor and pulse until finely chopped. Scrape the bottom and sides of the bowl and add the oil, sesame seeds and salt. Pulse until well mixed. Zest the orange peel directly into the processor, then halve the orange and squeeze in its juice. Pulse once or twice just to incorporate. Taste and season with more salt if needed.


HAVE YOU TRIED


Trio of chocolate pots de creme with matcha
Trio of chocolate pots de creme with matcha

Brik
Brik

Portabello Mushroom and Goat Cheese Omelet
Portabello Mushroom and Goat Cheese Omelet

Streusel-topped fruit muffins
Streusel-topped fruit muffins

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Elway's charred red pepper soup
Potato timballo with fonduta (cheese sauce)
Baked mackerel in charmoula
Edamame stir-fry