| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
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Ingredients
For the Tacos
- 2 garlic cloves minced
- 2 tablespoons chili powder
- 1/3 cup water
- 2 teaspoons smoked paprika
- ¼ cup apple cider vinegar
- 2 cups canned pineapple chunks
- 1 tablespoon sesame seeds
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms chopped
- 1 yellow onion thinly sliced
- 3 cups Button Mushrooms sliced
- 1/2 bunch Fresh cilantro chopped
- 4 ounces cotija cheese
For the Tortillas
- 2 cups masa harina
- ½ cup hot water
- 1/2 teaspoon Salt
- Pinch ground cumin
For the Sauce
- 1/2 cup sour cream
- 1 tablespoon apple cider vinegar
- ½ lime zested & juiced
- 1 clove garlic minced
Masters – Guacamole
- 3 avocados mashed
- 1 garlic clove minced
- ¼ red onion diced
- ¼ bunch Fresh cilantro finely chopped
- ¼ cup lime juice
- ½ teaspoon Salt
- ½ teaspoon ground cumin
- 1 roma tomato seeded and diced
- ¼ cup lime juice
- ½ teaspoon Salt
- ½ teaspoon ground cumin
- 1 roma tomato seeded and diced
Ingredients
For the Tacos
For the Tortillas
For the Sauce
Masters – Guacamole
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Instructions
For the Tacos
- In a bowl, immersion blend the garlic, chili powder, paprika, 1/3 cup water, vinegar, ½ the pineapple chunks, and salt. Blend until completely smooth. Stir in the sesame seed.
- Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the cremini mushrooms, onions, salt, and pepper. Cook for 5 minutes, until the mushrooms begin crisping on the edges. Add the button mushrooms and continue to cook another 5 minutes. Reduce the heat to low, stir in about 1/2 of pineapple sauce and the remaining pineapple chunks. Simmer for 5-8 minutes or until the sauce has reduced and coats the mushrooms, there will still be sauce left in the pan. Remove from the heat and stir in the cilantro.
For the Lime Garlic Sauce
- Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce. Taste and season with salt.
For the Tortillas
- In a mixing bowl, combine the masa harina and salt. Gradually add water and stir the mixture with a rubber spatula until an evenly mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball.
- Stuff the mushrooms and pineapple into the warmed tortillas. Top with additional pineapple sauce, lime garlic sauce, cilantro, and cheese. Enjoy!
- Portion the dough. Use a black portion scoop to portion the dough into a 2-tablespoon ball, approx. the size of a golf ball. Then use your hands to roll the ball until it is nice and round.
- Press the dough balls. Place the dough ball between two pieces of parchment in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
- Heat a non-stick pan over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.
- Once it is cooked, transfer the tortilla to a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out. Repeat with the remaining tortillas.
Masters Only
- In a large bowl, combine the avocados, onion, cilantro, lime juice, salt, and cumin. Mash until the ingredients are combined but still a bit chunky.
- Fold in the tomatoes. Season to taste and serve.
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