Mushroom onion and garlic tacos

This recipe comes from Rick Bayless of the Frontera Grill. I first ate there in 1995 and at that point of my life it was probably the best meal of my life. Four years ago, I was in Chicago with my middle son visiting some friends and my son, my friend Maria and I went to eat there again. It did not disappoint! My son ate and enjoyed so much food that my friend Maria said ‘Gabe, you are not afraid to eat’.

Mushroom onion and garlic tacos

Ingredients

1 tomato, roughly diced

2 minced garlic cloves

12 ounces mushrooms chopped in 1/2 inch pieces

1/2 onion diced

1 diced jalepeno

1/2 cup vegetable broth

1/2 tsp salt

corn tortillas for serving

1. Roast tomatoes until they become soft. Then transfer to a food processor and combine

2. Heat a 12 inch pan over medium high heat. Add one tsp olive oil and swirl to coat pan. Add mushrooms, onions, jalepeno, broth and salt. Allow to cook until the liquid is cooked off.

3. Add pureed tomato to mushroom mixture and combine.

4. Serve wrapped inside warmed corn tortillas.

5. Enjoy!