Spicy Red Sauce Mushroom Tacos

Name: Spicy Red Sauce Mushroom Tacos
Yield: 12 tacos
Cuisine: American
Ingredients: 1 large can mushrooms; 1 small onion, chopped; 1 dried guajillo chili, seeded; 1 dried arbol chili, seeded; 3 cups chopped spinach (about 90 grams); 3 cloves garlic; 3 tomatoes; 3 avocados, for serving; Chopped cilantro, for serving; 1 lime, for serving; Corn tortillas

Litza Lizardo @cook_06111975

Honduras

Spicy Red Sauce Mushroom Tacos

Litza Lizardo @cook_06111975

Saved

Ingredients

12 tacos

1large can mushrooms
1small onion, chopped
1dried guajillo chili, seeded
1dried arbol chili, seeded
3 cupschopped spinach (about 90 grams)
3 clovesgarlic
3tomatoes
3avocados, for serving
Chopped cilantro, for serving
1lime, for serving
Corn tortillas

Saved

Steps

1

For the sauce: Fill a pot with water and add the tomatoes, guajillo chili, arbol chili, and garlic cloves. If you want a milder sauce, remove the seeds and stems from the chilis. I removed them for a mild flavor.
2

Boil for about 10 minutes, then let cool slightly. Blend only the tomatoes, chilis, and garlic. Do not add water; it's not necessary.
3

Heat a splash of your favorite oil in a skillet. Sauté the onion over medium heat for 3 minutes. Add the can of sliced mushrooms and cook for another 4 to 5 minutes.
4

Add the spinach and mix well, then pour in the sauce. Season with salt and pepper and mix thoroughly. If you prefer a less acidic sauce, add a little sugar. Cook for another 2 to 3 minutes and serve in warm corn or flour tortillas. Serve with avocado, chopped cilantro, and lime juice if you like a tangy flavor.
5

This is how it looks after a few minutes.
6

Assemble and enjoy!