Mushroom rojas tacos

Rojas means "red sauce" in Spanish and is the most common variety of sauce seen in Mexican cuisine. However, there are am almost uncountable number of variations of the sauce depending on the region and community.

This is a simpler version with two essential chillies, the smoked chipotle and the earthy ancho. They are blended into the sauce for a deep flavour that is typical and beautiful.

The mushrooms ae a vegetarian version of this recipe that is traditionally made with pork. I used oyster mushroom, but you can substitute any mushroom of your choice. Remember, the more flavourful the mushroom, the better the dish will taste. The tacos are also loaded with lettuce for crunch and cheese. I made this as hard-shell tacos, but you can make soft tacos, quesadillas, burritos, or any other variation to the theme.

This recipe rocks with flavour, bold and earthy this vegetarian version is usually also like by the meat lovers.

Deborah Madison was one of the first chefs to embrace the farm-to-table movement when she opened her restaurant Greens, which I have dined at a few times. Her cookbooks are lovely, and this one, in particular, is amazing. It has simple recipes that are loaded with flavour. Like me, you should get all her cookbooks; each is a masterpiece!

For more wonderful recipes from this cookbook, click here.

Ingredients:

For the rojas:

1 Chipotle Chilli

1/2 ancho chilli

1/2 cup water

1 tablespoon oil

1 small onion, finely diced

6 garlic cloves, minced

1/2 teaspoon Mexican oregano

1/2 lb tomatoes, chopped

Salt, to taste

For the mushrooms:

2 tablespoons oil

3 cloves garlic, minced

1/4 yellow pepper, cut into thin strips

1/2 teaspoon ground cumin seeds

Salt, to taste

3/4 lb mushrooms of your choice

1/ teaspoon dried marjoram

1/2 teaspoon dried sage

1/2 teaspoon pepper

Crisp or soft tacos

Cheddar cheese, shredded

Lettuce leaves

To make the rojas; Heat a frying pan. Add the chillies and press down with a spatula until you see light wisps of smoke. Do not burn the chillies. Remove and add to the water and soak for 30 minutes.

Once the chillies are soft, remove the seeds and stems. Strain and keep the soaking liquids. Add the chillies, soaking liquids, oregano, tomatoes and salt to a small blender to puree until the sauce is very smooth. Set aside.

Heat a small pot with the oil. Add the onions and garlic and fry over low heat until the onions are soft but not taken on any colour. Add the sauce and bring to a boil. Simmer for 20 minutes until the sauce thickens and the aroma is of cooked ingredients - taste for salt.

To make the mushrooms, heat the oil in a large frying pan. Add the garlic and saute until the garlic is cooked but not coloured. Add the yellow peppers and fry on low heat until the peppers are soft, about 4 minutes.

Add the cumin and salt and toss the ingredients well. Add the mushrooms and turn the heat up to medium-high. Fry until the mushrooms are browned, tossing them well frequently. Add the marjoram, sage and pepper. Toss well - taste for salt and flavour. Set aside.

To assemble the tacos, warm the sauce and mushrooms. Onto a taco, fold in a lettuce leaf, if using. Add the rojas, followed by the mushrooms and a garnish of cheese. Serve immediately before the tacos get soft.