It’s funny because even though I’m a Mom, I never think of myself on Mother’s day or how I will be celebrated. Instead I think of my beautiful Mother whom I absolutely adore. I try and shower her with gifts and I always plan a meal for her. The thing is, she’s a vegetarian. Creating a dessert is the easy part of the planning for the day. It’s the main meal that I always have to mull over. She especially loves Mexican food (go figure,) and trying to make something slightly different than the basic vegetarian staples (enchiladas, chilaquiles, chile rellenos) is always an exercise.
Last week I was in Orlando, Florida, working on a job and found myself in this ultra swanky hotel. At around 4:30 in the afternoon my tummy was rumbling so I made my way down to the restaurant only to find out dinner service did not start till 6p.m. Well honey, there was no way I could hold off that long. The all knowing maître d’ told me there was a great bar further down the hall and they served yummy appetizers and food that would keep my stomach in happy company. I walked down the hall and found a large group of people hanging out having drinks and noshing. I squeezed my way between two stools lined up against the bar and caught the cashiers attention. We locked eyes and I said “I’ll have the tacos, and some sparkling water.” Next thing I knew the most gorgeous tacos were plated in front of me. They were served on a slightly puffy tortilla and jammed with shredded beef, leafy greens and a combo of avocado and chile cream sauce. I was either starving or those were the best tacos I had had in a LONG time because I nearly inhaled them.
Yesterday I was shopping at Walmart and ran into a package of tortillas that looked just like the tortillas I had in Orlando. I examined the package (La Tortilla Factory) more closely and thought this was the casing to those delicious tacos. I instantly thought I want to make some for my Mom…. I want her to try these tortillas. I know, I’ll make her tacos for Mother’s day with almost everything those tacos had, minus the meat, and I will substitute it with baby bella mushrooms instead. She is going to be one happy MOMMA camper. Happy Mother’s Day to all the lovely hard working Mothers. It’s your day.
Ingredients for tacos de hongos:
- 4 – tablespoons butter
- 1 – onion (thinly sliced)
- 1 – 8 oz box of baby bella mushroom (rinsed and cut into 4′s)
- 3 – heaping tablespoons Mayonesa with lime (I used McCormick)
- 1 – ripe avocado
- 1 – small can chipotle peppers in adobo sauce
- 1 – package yellow corn tortillas (I used La Tortilla Factory- hand made style)
- leafy green lettuce
- crumbled queso fresco
- In a large frying pan over a medium flame add 2 tablespoons of butter, and allow it to melt coating the pan.
- Add onions to pan and saute for about 20 minutes, or until onions are all browned and caramelized, mixing often.
- Remove onions from pan and set in a dish.
- In the same frying pan over a medium high flame add in remaining 2 tablespoons of butter, allow to melt.
- Add chopped mushrooms to butter and saute for 10 minutes. Mixing often
- Remove mushrooms from pan and set to the side.
- Let’s make the sauces: In a small bowl add in 1 tablespoon of mayonesa and avocado. Mash avocado and mayo together until creamy.
- In a separate bowl add 2 tablespoons mayo, and 2 tablespoons adobo sauce from chipotle peppers. Mix until well combined.
- Heat tortillas over open flame until slightly charred on each side.
- Fill the center with a teaspoon of caramelized onions and a about 6 mushroom pieces. Then top with leafy greens, queso freso, avocado cream, and adobo cream.
Here is a photo of my Mom and me. I love that we both have serious afro’s happening. The luck of having curly hair.