Spring Tacos with Wild Mushrooms, Asparagus and Cilantro Chimichurri, or, The World is Your Taco

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I cherish the fact that in this world, a taco can absolutely be filled with your dreams: your spring garden finds, your yearnings and celebratory flights of fancy, and you can bet it will be just lovely.

Presented on a tortilla, all manner of graciously grown things can be heaped, then lifted and folded, and traversed straight away through the air to overjoyed mouths and bellies.

As a matter of fact, the world is your taco.

It was not always this way. Tacos, in my childhood world were without exception – fried envelopes of ground yellow corn filled with seasoned hamburger, a swab of refried beans, shredded iceberg lettuce, chopped tomatoes and Pace picante salsa. Sometimes a smidge of sour cream, and if you paid extra, maybe guacamole. They were great, and still could be … I know, I know. But times have changed and a few days ago this glorious combination took shape in my kitchen in a swirl of jubilant Spring energy.

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Spring Tacos, or, “The World Is My Taco” Tacos

Makes four heaping tacos

  • corn tortillas (1 or 2 per taco, your choice)
  • 1 mounded cup cooked white beans (I’m using my azufrado locally grown beans)
  • 1 1/3 c. (give or take) wild mushrooms (I’m using Costco’s dried wild mushroom blend from France, black trumpets, oyster, portobello, porcini – rinsed and reconstituted in boiling water)
  • 6-8 spears asparagus, washed and trimmed, sliced diagonally into 2-3 inch pieces
  • 2 tablespoons organic salted butter, or olive oil
  • 4-5 large fresh garlic cloves, minced
  • organic sour cream – generous dollops and drizzles per taco, as desired, a squeeze bottle works wonderfully for the fun drizzling
  • chopped pistachio nuts, a teaspoon or so per taco

for Cilantro Chimichurri

  • 1 bunch cilantro, picked over
  • 1/4 -1/3 c. olive oil
  • 3 large fresh garlic cloves
  • 1/4 c. freshly squeezed lemon juice
  • a few shakes hot pepper flakes or chipotle chili powder
  • salt to taste

Process chimichurri ingredients in food processor, stopping to scrape sides, taste, adjust seasonings. Mixture should be of “thick drizzle” consistency – add a bit more olive oil, lemon juice, or simply water if you need. Scrape from processor bowl into another container, and set aside.

Heat two skillets, one for sauteeing your asparagus, mushrooms and garlic, and the second to heat your tortillas. Are you a one or two tortilla taco builder? Feel free to stack two together, or not, as you like.

Melt butter or oil in your larger skillet, then saute garlic, mushrooms and sliced asparagus spears. Heat tortillas in your second skillet until piping hot.

To assemble, begin by spreading a dollop of sour cream and a swirl of chimichurri on your base tortillas. Divide beans over the tacos, then asparagus and wild mushroom saute. Drizzle a few artistic lines of sour cream across the top, scatter chopped pistachios and serve scrumptiously with a smile. And pass that extra chimichurri for your spicy guests to enjoy.

IMG_7239Along with plenty of napkins and something cold to drink. 🙂

Happy, happy Spring!

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