About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Wednesday, April 28, 2010
Chorizo & Wild Mushroom Taco

It's great to see the local upsurge in interest in Mexican cuisine sparked by the wonderful new restaurant Mamasita. People in the know say that Mamasita's food is inspired by Mexico and that Los Amates, our next best Mexican restaurant, is authentically regional.

There is nothing intrinsically better about either approach, but for Mexican cuisine to move forward from its peasant roots requires enlightened chefs at the stoves.

Let's face it, corn, beans, tomatoes and chillies are the cornerstones and have remained unchanging for thousands of years. They fed a race of people and that was all that was asked of them.

Why not play around a bit, especially if you live far away from the heartland, whereby some of the ingredients simply aren't available fresh. Take huitlacoche or corn fungus for instance. Fairly unattractive to look at but much appreciated to cook with, it is virtually unobtainable here, where its presence would be looked upon as a disaster by most farmers.

What we do have though are certain species of wild mushrooms that quite happily take to a different treatment and rejoice in new combinations.

Not everyone has a press for making homemade corn tortillas and as good as they are, there's no reason to not use store bought, which are widely available. Flour ones will do at a pinch.

Chorizo & Wild Mushroom Tacos
(serves 4)

2 tablespoons lard or oil
1 large mild chorizo, skinned and sliced into rounds
1 onion, sliced
2 cloves garlic, sliced
2 small hot chillies, finely chopped
6 saffron milk caps or other wild mushrooms, sliced
pinch Mexican oregano or other herb
1 tin black beans
salt & fresh ground pepper

Melt the lard or oil in a large frying pan, add the chorizo and lightly brown, then add the onion, garlic and chillies and sweat until the onions are soft. Add the mushrooms, oregano, black beans and cook until mushrooms are softened. Season with salt and fresh ground pepper. Serve with salsa verde and sour cream, allow at least two tortillas per person.

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  posted at 7:43 pm

At 12:58 pm, Blogger MyKitchenInHalfCups said...

Those look awesome Neil.
I've always skipped the recipes with huitlacoche as an ingredient ... I will try the mushroom idea. I could probably get the corn fungus ... maybe I should look more often on restaurant menus, I'm chicken to try it.
Any time you can bring on the chorizo and win me over.

At 9:47 am, Anonymous simauma said...

Hello!! My name is SIMAUMA. I write blog about the food.Please look.And I am glad if I link to your blog. (URL)http://food-collection-simauma.blogspot.com/

At 7:26 pm, Blogger Joanie said...

Seems good combination all together. Are kidney beans as ok as the black beans? :)

At 11:59 pm, Anonymous Jeanne @ CookSister! said...

Traditional, Tex-mex or "inspired by" - I love all foods with a mexican flavour! Visiting Mexico was a real eye-opener - everything was not eye-wateringly hot! But everything was definitely delicious. Love the combination of flavours in your tacos!


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