We’re celebrating Taco Thursday at B96 with a LIVE cooking demo from chef and owner of Antique Taco, Rick Ortiz. He showed us how to make the Market Mushroom taco.
Crimini mushrooms ½ pound (in bowl)
Shitake mushrooms ½ pound (in bowl)
Oyster mushrooms ½ pound (in bowl)
Garlic crushed ¼ cup (crushed next to whole cloves)
Thyme fresh 4-5 sprigs
Vegetable Oil ¼ cup (in cup)
Kosher Salt To Taste
1. Clean all mushrooms. Remove stems from shitake mushrooms and discard, quarter criminis and tear apart oyster mushrooms.
2. Heat a cast iron or heavy-duty skillet until skillet is hot. Add vegetable oil and heat slightly then add mushrooms. Caramelize mushrooms until golden brown then add crushed garlic and thyme sprigs.
3. Adjust with salt once caramelized. If you season with salt too soon it can cause mushrooms to leach liquid causing them not to caramelize.
4. Set aside in pan until ready to assemble tacos
1. Cutting board and knife to cut mushrooms and crush garlic
2. Various bowls for mise en place (supplied by AT)
3. 12 inch cast iron skillet
4. Cruet for oil
5. Wooden spoon
Cauliflower florets ½ head (whole head, will cut in demo)
Carrots julienned 1 cup (in cup)
Jalapenos sliced ½ cup (in cup)
White Onion julienned ½ each (in cup)
Garlic chopped .75 TBL (in cup)
Mexican Oregano ½ tsp
Apple Cider Vinegar ¾ cup (in cup)
Olive Oil ¾ cup (in cup)
1. Mise en Place all vegetable beforehand. Will Cut cauliflower in half.
2. Heat EVOO and lightly sauté cauliflower.
3. Fold in jalapenos, carrots, garlic and oregano.
4. Deglaze with apple cider vinegar.
5. Cool immediately over ice bath. Escabeche should still be bright and colorful. Set aside in bowl until taco assembly.
1. Cutting board and knife.
2. Various bowls for mise en place.
3. 5 quart straight sided skillet
4. Wooden Spoon
5. 2 glass bowls for to set up ice bath
Cilantro 1 bunch (next to a few bunches)
Sour Cream ½ cup (in cup)
Lime Juice ½ lime (next to a few limes)
Salt To Taste
Pepper To Taste
1. Heat a pot of boiling water and with a pinch of salt. Have a bowl ice water ready to shock cilantro.
2. Place cleaned cilantro in boiling water and remove immediately and shock in ice water.
3. This brings out the chlorophyll to help make the cilantro cream a bright green.
4. Squeeze out excess water from cilantro and pat dry. Once dry give a quick chop.
5. Place some of the sour cream in blender and drop in chopped cilantro.
6. Adjust seasoning with salt, pepper and lime juice.
1. 2 quart stock pot
3. Small bowl for ice bath to shock
4. Vita prep to make Cilantro Cream
5. Medium bowl to empty Vita prep
6. Rubber Spatula
7. Sauce spoon
1. Reheat mushrooms.
2. Heat corn or flour tortillas (whichever you prefer). Place tortillas on serving plates
3. Add mushrooms to each serving plate
4. Garnish with Escabeche, cilantro cream and cilantro sprigs
5. Serve immediately and enjoy!