Made with passion

Mushroom and Corn Tacos

Serves 6 / 25 mins


  • Casa Mendosa® Original Medium Tortillas, warmed
  • 2 cups (480ml) fresh corn kernels (about 4 ears)
  • 1 tbsp. (15ml) vegetable oil
  • 1 lb (454g) fresh mixed wild mushrooms, quartered
  • ¼ cup (60ml) fresh oregano, chopped
  • 1 tsp. (5ml) ancho chile powder
  • ½ tsp. (2.5ml) ground cumin
  • 4 garlic cloves, chopped
  • 1 tsp. (5ml) kosher salt
  • ¾ cup (180ml) white onion, finely chopped
  • ¾ cup (60ml) store bought salsa
  • 1 serrano chile, very thinly sliced
  • 1 red Fresno chile, very thinly sliced
  • Fresh cilantro leaves


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

  • Preheat a large cast-iron skillet over high, add corn; cook for 4 to 5 minutes, stirring occasionally, until lightly charred (some kernels may pop out of the skillet).
  • Remove corn from skillet; set corn aside.
  • Add oil to heated skillet let warm for 30 seconds on high. Add mushrooms, oregano, ancho chile powder, and cumin. Cook, stirring often for 2 to 3 minutes or until mushrooms begin to brown.
  • Stir in garlic and salt, reduce heat to medium. Cook, stirring occasionally for 2 to 3 minutes or until mushrooms are tender but still somewhat firm.
  • Remove mixture from heat and stir in charred corn.
  • Place a generous ½ cup (120ml) mushroom mixture in each Casa Mendosa® 100% Corn Small Tortilla.
  • Top each with 2 tbsp. (30ml) onion, 2 tbsp. (30ml) salsa, a few serrano and red Fresno Chile slices.
  • Garnish with cilantro leaves.



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