These savory tacos feature grilled marinated mushrooms served over warm corn tortillas with a rich and creamy beer-infused queso fundido. Topped with crisp cabbage, fresh cilantro, red onion, and a dollop of sour cream, they're a perfect blend of smoky, tangy, and cheesy flavors, ideal for a satisfying meal.
Grilled Mushroom Tacos with Aji-Queso Fundido
About this Recipe:
Course: Entree
Cuisine: Mexican
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
Aji Marinade:
1/4 cup Aji Panca
2 garlic cloves, peeled
1/4 cup red onion, peeled and diced
2 tablespoons Castillo de Canea Reserve Extra Virgin Olive Oil
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Ahi Queso Fundido:
1 cup lager or pilsner beer
8oz shredded cheddar cheese
1/2 tablespoon all purpose flour
4 large portobello mushrooms
8 corn tortillas, warmed
1 cup shredded red cabbage
2 tablespoons fresh cilantro
2 tablespoons red onion, peeled and minced
2-4 tablespoons sour cream
1 lime, cut into wedges
Instructions:
1. Place marinade ingredients (aji panca, garlic, onion, olive oil, lime juice, salt, cumin, and oregano) in a food processor and blend until smooth. Divide the marinade in half, placing half of the marinade in a large bowl, and set the bowl aside.
2. Scrape the remaining marinade into a large skillet, add beer and whisk to combine. Bring the liquid to a simmer over medium heat.
3. In another large bowl, combine the cheese and flour, tossing to combine. Once the liquid is simmering, reduce heat to medium-low and begin adding in the cheese, a handful at a time, continuously whisking until melted, forming a thick melty sauce. Keep the queso fundido warm until ready to serve.
4. Place mushrooms in the bowl with the reserved marinade and toss to coat. Preheat a gas grill to medium-high or prep charcoals in a charcoal grill. Once the grill is hot, add mushrooms and grill until tender, flipping halfway through, about 4 minutes. Remove from the grill and slice into strips.
5. Spoon queso fundido onto warmed corn tortillas and top with mushrooms, cabbage, cilantro, red onion, and sour cream. Serve with lime wedges on the side.