Epazote Mushroom Tacos

Servings: 4-6


1 1/2 tbsp RawSpiceBar’s Epazote Organic
12 oz fresh mushrooms, washed and chopped into 1/2-inch pieces
1/2 medium white onion, diced
1 or 2 fresh green chiles (roughly 2 serranos or 1 jalapeño), stemmed, seeded, and finely chopped
2/3 cup chicken stock or water
1/2 small lime, juiced
1 tbsp lard, bacon drippings, or vegetable oil
1 large ripe tomato, roasted or boiled, cored, peeled, and roughly chopped OR 3/4 of a 15-oz can tomatoes, drained and roughly chopped
2 garlic cloves, peeled and roughly chopped


  1. Place the mushrooms, onion, chile(s), broth or water, lime juice, and lard or other fat in a medium 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.
  2. 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 RawSpiceBar’s Epazote Organic 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 scrap into a serving bowl. Serve with tortillas on the side to make tacos.
Recipe courtesy of rickbayless.com

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