Tacos De Hongos Con Salsa a Las Brasas

Ingredients

SERVINGS: 8–12 tacos

FOR THE SALSA A LAS BRASAS

1½ pounds tomatillos
6 jalapeños
1 medium white onion, cut in half
1 head of garlic, cloves peeled
2 cups water
2 teaspoons salt
1 tablespoon + 2 teaspoons distilled vinegar
1 bunch of cilantro

For the Filling

8 ounces oyster mushrooms
8 ounces enoki mushrooms
8 ounces hen-of-the-woods mushrooms
½ cup extra-virgin olive oil
10 epazote leaves (available in most Mexican markets)
2 poblano peppers
Kosher salt

To Serve

Queso fresco, crumbled
Heirloom corn tortillas*
2 limes, cut into wedges
Sea salt
*La Calenda makes and hand-presses its stone-ground tortillas from scratch, but you can use heirloom corn tortillas from your local grocery store or farmers’ market.

Preparation

FOR THE SALSA A LAS BRASAS:

Place tomatillos, jalapeños and onion on a hot grill or on a grill pan over medium-high heat. Cook until the tomatillos are thoroughly roasted and soft, the skin of the jalapeños is charred and black and the onion is tender. Remove from the grill and allow to rest for 10 minutes.

While those are resting, roast the garlic cloves in a dry skillet over medium heat until soft.

Remove the charred skin and seeds from the jalapeños, then place in a blender along with the tomatillos, onion, garlic, water, salt, vinegar and cilantro. Blend until smooth, adding more water if needed. Season to taste with salt and set aside.

FOR THE FILLING:

Char the poblanos on a hot grill or on a grill pan over medium-high heat until their skin is blackened. Allow to rest for 10 minutes before removing the charred skin and seeds. Cut into long strips and set aside.

Remove the root ends of the mushrooms and discard. Tear mushrooms into strips using your hands, making sure they are similar in size. Place in a bowl and toss with olive oil, epazote leaves and salt. Transfer to a flat cooking vessel or a cast-iron pan, making sure the mushrooms are not crowded so that they have space to roast evenly. Roast in a 450°F. oven for about 12 to 15 minutes, or until mushrooms have caramelized. Remove from oven and fold the poblano pepper strips into the mushrooms.

Chef Kaelin Ulrich Trilling

LA CALENDA, YOUNTVILLE “Well, the octopus can adapt well to many environments. I like to think I can, as well,” says Kaelin Ulrich Trilling, chef de cuisine of Yountville’s La Calenda, as he runs h...