Made with passion


Mushroom and Corn Tacos

Mushroom and Corn Tacos

Serves 6 / 25 mins


  • 8 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: 25 minutes

  1. 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).

  2. Remove corn from skillet; set corn aside.

  3. 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.

  4. 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.

  5. Remove mixture from heat and stir in charred corn.

  6. Place a generous ½ cup (120ml) mushroom mixture in each Casa Mendosa™ 100% Corn Small Tortilla.

  7. Top each with 2 tbsp. (30ml) onion, 2 tbsp. (30ml) salsa, a few serrano and red Fresno Chile slices.

  8. Garnish with cilantro leaves.


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