Spicy Mushroom & Chorizo Tacos

  • Author:
  • Prep Time: 10 Mins
  • Cook Time: 15 Mins
  • Total Time: 25 minutes


  • 2 tablespoons butter
  • 4 ounces shitake mushrooms, sliced
  • 4 ounces cremini or button mushrooms, sliced
  • 4 ounces oyster mushrooms, sliced
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 lb Mexican chorizo, casings removed
  • 1 can chopped green chilies (4.5 oz)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Flour tortillas
  • Refried beans
  • A handful of chopped cilantro
  • Grated Cotija cheese
  • Salt and pepper, to taste


  1. Melt 1 tablespoon of butter in a saute pan. Add mushrooms, and salt and pepper, to taste. Saute until mushrooms soften and begin to brown.
  2. In a separate cast iron skillet or saute pan, melt 1 tablespoon of butter. Add chopped onions.
  3. When onions begin to soften, add crumbled chorizo sausage, garlic, cumin, black pepper, cayenne (optional) and green chilies, including liquid.
  4. Chop and work the chorizo with the edge of a spatula, until all large pieces are broken up.
  5. Stir and simmer over medium heat until all liquid has evaporated, about 10 minutes.
  6. After liquid has evaporated, turn heat to high, and allow chorizo mixture to crisp, stirring and flattening in pan every minute.

To assemble tacos: Spread approximately 1 tablespoon of refried beans onto warmed tortillas. Add chorizo mixture, and then mushrooms. Top with cotija cheese, chopped cilantro, and squeeze with lime immediately before serving.