Vegan Mushroom and Tomatillo Tacos

Follow our step-by-step guide on how to make Vegan Mushroom and Tomatillo Tacos.

1. Step 1

   Preheat your oven's broiler and set the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and place the halved tomatillos cut-side up on the sheet.

2. Step 2

   Broil the tomatillos for about 20 minutes, or until they are dark brown and caramelized. Once done, remove them from the oven and let them cool slightly.

3. Step 3

   In a small skillet, toast the dried chile de arbol peppers over medium heat for about 3 minutes, turning them occasionally until they start to brown lightly. Be careful not to char them. Transfer the toasted peppers to a plate.

4. Step 4

   While the tomatillos are cooling, heat the vegetable oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring frequently, until they are softened, about 5 minutes.

5. Step 5

   In a blender, combine 3 of the roasted tomatillos and the toasted chile de arbol peppers. Blend until smooth. Pour this mixture over the cooked mushrooms in the skillet. Add the remaining tomatillos along with their roasting juices. Mix everything well and cook over low heat for an additional 5 to 8 minutes, or until the mushrooms are fully softened. Season with salt to taste.

6. Step 6

   Warm the corn tortillas in a skillet. Divide the mushroom and tomatillo mixture among the tortillas and top with chopped onion and cilantro as desired.