20-Minute Blistered Seta Dobladas (Friday Night Folded Tacos)

Instructions

1. 1

   Heat a large dry cast-iron skillet over medium-high heat. Tear 1 lb oyster mushrooms into thick strips and drop them straight into the dry pan. Leave them alone! We want a hard, aggressive dry-blister so they squeak and get meaty, not soggy. Don't touch them for at least 3 minutes.

   5 min

   Tip: If you add oil immediately, oyster mushrooms act like sponges and get mushy. Dry-blistering is the Oaxacan secret to perfect texture.

2. 2

   While the mushrooms sear, thinly slice 1 poblano pepper and 1/2 red onion. Smash and chop 2 cloves garlic. In a small bowl, quickly mix together 1/2 cup Mexican crema, 1 tbsp chipotle in adobo, the juice of 1/2 lime, and 1 pinch kosher salt.

   4 min

   Tip: This is mom-math: let the pan do the work while you handle the cutting board.

3. 3

   Once the mushrooms have deep, crispy brown edges, drizzle 2 tbsp avocado oil into the pan. Immediately toss in the sliced poblano, red onion, and garlic. Toss constantly until the peppers blister and soften.

   4 min

   Tip: The oil will smoke a little when it hits the hot pan—that's exactly what you want to blister the peppers quickly.

4. 4

   Pour in 1 tbsp soy sauce (my secret umami shortcut for bringing out the meatiness of setas) and crush 1/2 tsp dried Mexican oregano between your palms directly into the pan. Toss for 1 minute until the liquid mostly evaporates. Scrape the entire filling into a bowl.

   1 min

   Tip: Taste it—then decide if it needs salt. Soy sauce and cheese add a lot of sodium, so hold off on extra salt until you taste the finished taco.

5. 5

   Lower the skillet heat to medium. Wipe the pan lightly if there are burnt bits, then add the remaining 1 tbsp avocado oil. Working in batches, lay down the 12 corn tortillas. Scatter a handful of the 2 cups Queso Oaxaca onto each tortilla. Add a generous spoonful of the mushroom mix to one side, then FOLD them over into half-moons. Press down gently with a spatula and cook until shatteringly crisp on both sides and melted inside. Serve hot with the chipotle crema and the remaining 1/2 lime cut into wedges.

   10 min

   Tip: Folding them in the pan traps the steam from the filling just long enough to make the tortilla pliable before the oil crisps it up.