Hongos Guisados (Mushroom Tacos With Onions And Garlic)

We blog about this recipe here.

Hongos Guisados (Mushroom Tacos With Onions And Garlic)

  • Servings: 12 street-size tacos
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Adapted from a Rick Bayless recipe. I used a combination of oyster and shiitake mushrooms, but you can use whatever kind strikes your fancy. Also, serving it with Mexican crema (or sour cream) is highly recommended.


  • 12 ounces fresh mushrooms (of your choice), washed and chopped into 1/2 -inch pieces
  • 1/2 medium white onion, diced
  • Fresh green chiles (roughly 2 serranos or 1 jalapeƱo), stemmed, seeded and finely chopped
  • 2/3 C chicken stock or water
  • 1/2 small lime, juiced
  • 1 T vegetable oil (or lard or bacon drippings)
  • 3/4 of a 15-ounce can tomatoes, drained and roughly chopped OR 1 large ripe tomato, roasted or boiled, cored, peeled and roughly chopped 
  • 2 garlic cloves, peeled and roughly chopped
  • 1 1/2 T (plus more for garnish) chopped cilantro (optional – Rick Bayless recommends using epazote which is not always easy to find)
  • Salt, about 1/2 tsp (depending on the saltiness of the broth)

Place the mushrooms, onion, chile, broth or water, lime juice and oil in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat or oil.

While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor. When the mushrooms begin to fry, add the tomato mixture and optional cilantro (or epazote) and cook until the liquid has reduced and the mixture is thick, about 5 minutes. Season with salt (usually 1/2 teaspoon, depending on the saltiness of the broth) and scrape into a serving bowl. Serve with tortillas on the side for making tacos along with crema (sour cream), lime wedges, and cilantro or epazote for garnish.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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