Queso-Fundido Chorizo & Mushroom Tacos
Queso-Fundido Chorizo & Mushroom Tacos
A cheesy, dippable winter comfort taco. Earthy mushrooms glazed in rich Birria sauce combined with spicy Mexican chorizo, encased in melted cheese and a pan-fried crispy corn tortilla, served with a warm birria consomé for dipping.
Serves 4
Prep 15mins
Cook 30mins
Ingredients
For the Filling:
- 200g raw Mexican chorizo (uncased sausage meat)
- 250g chestnut mushrooms (sliced)
- 1 Birria Taco Recipe Kit (used for mushroom braising glaze & dipping consomé)
For the Taco Build:
- 1 pack Corn Tortillas
- 200g shredded melting cheese (Mozzarella & Cheddar Mix)
- Salsa Macha
Garnish:
- finely diced white onion
- fresh coriander
- lime wedges
Method
- Make Consomé & Glaze: Prepare dipping broth using the Birria Taco Recipe Kit instructions.
- Sauté Filling: Brown chorizo in a skillet until crisp. In the same pan juices, sear mushrooms until golden; pour in 150ml of the Birria consomé and reduce until sticky and glazed. Combine with chorizo.
- Assemble & Fry: Dip Corn Tortillas in broth, place on hot skillet, cover with shredded cheese. Fill with chorizo-mushroom mixture, fold in half, and fry until golden crisp and cheese is oozing.
- Serve: Serve hot with a bowl of warm Birria consomé, garnished with coriander and a drizzle of Salsa Macha.
What you’ll need
Queso-Fundido Chorizo & Mushroom Tacos
A cheesy, dippable winter comfort taco. Earthy mushrooms glazed in rich Birria sauce combined with spicy Mexican chorizo, encased in melted cheese and a pan-fried crispy corn tortilla, served with a warm birria consomé for dipping.
Ingredients
For the Filling:
- 200g raw Mexican chorizo (uncased sausage meat)
- 250g chestnut mushrooms (sliced)
- 1 Birria Taco Recipe Kit (used for mushroom braising glaze & dipping consomé)
For the Taco Build:
- 1 pack Corn Tortillas
- 200g shredded melting cheese (Mozzarella & Cheddar Mix)
- Salsa Macha
Garnish:
- finely diced white onion
- fresh coriander
- lime wedges
How to make it
- Make Consomé & Glaze: Prepare dipping broth using the Birria Taco Recipe Kit instructions.
- Sauté Filling: Brown chorizo in a skillet until crisp. In the same pan juices, sear mushrooms until golden; pour in 150ml of the Birria consomé and reduce until sticky and glazed. Combine with chorizo.
- Assemble & Fry: Dip Corn Tortillas in broth, place on hot skillet, cover with shredded cheese. Fill with chorizo-mushroom mixture, fold in half, and fry until golden crisp and cheese is oozing.
- Serve: Serve hot with a bowl of warm Birria consomé, garnished with coriander and a drizzle of Salsa Macha.
What you’ll need
- Birria Taco Recipe Kit https://gran.luchito.com/our-products/birria-taco-recipe-kit/
- Corn Tortillas https://gran.luchito.com/our-products/authentic-corn-tortillas/
- Salsa Macha https://gran.luchito.com/our-products/salsa-macha/
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