Grilled Mushroom and Cheese Tacos by Tommi Miers

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Step 1.

Start with the salsa. Take your chillies and de-seed them. Add the de-seeded chillies to a frying pan and cook on a medium-high heat for 20 seconds each side. Once toasted, add to a jug and pour boiling water over the top to rehydrate them.

Step 2.

Peel and chop your garlic. Add about 1cm of oil to your pan and place on a medium heat. Once it begins to heat, add your garlic and turn the heat down as low as possible so that it doesn’t burn. Cook for around 20 minutes (depending on the heat of your hob), whilst adding your thyme and a pinch of salt to the pan. Once this is done, pour the water out of your chillies and replace it for the garlic oil. Take a hand blender and gently blitz it.

Step 3.

Time to get on with your mushrooms. Halve them and add to a lightly oiled pan. Add 3 tbsp of your salsa and mix together until fully covered. Cook until nice and caramelised.

Step 4.

Finely chop your cabbage and squeeze the juice of the lime over the top along with a pinch of salt and a grinding of pepper. Toss together.

Step 5.

To grill your cheese, add 50g to a dry frying pan in an oblong shape and repeat for the rest of your tacos. As they begin to melt, use your wooden spoon to create a cigar shape and set aside for later.

Step 6.

Finally, heat your tortilla wraps in a frying pan. It’s assembly time. Take your tortilla and add a spoonful of your mushrooms, a small handful of your cabbage, some crumbled grilled cheese and a dollop of your extra salsa. Chop up your parsley and sprinkle over the top. Repeat for the rest of your MOB and tuck in!

Be careful not to burn your garlic.

Mojo de Ajo (Salsa)
1/2 Bulb of Garlic
1 Ancho Chilli
1 Chipotle Chilli
3 Tsp Thyme Leaves
1kg White Button Mushrooms
200g Cheddar Cheese
Half Red Cabbage
Bunch of Parsley
8 Corn Tortillas
Salsa (To Serve)
1 Lime
Olive Oil
Vegetable Oil