One of the best cooking tips I have learned recently is, rather than sauté mushrooms in oil, to cook them in a dry pan until they finish sweating and the moisture dries up. It seems to improve the texture and flavor.
Another conclusion I have recently come to is, whether it’s a toasted burrito, a taco or a quesadilla, the tortilla stays crisp when toasted in a dry pan, whereas it quickly becomes soggy if oil is used. This makes for much more pleasant eating out of hand.
We had these tacos for breakfast but they would go well with any meal. Here again, I am continuing to put an open jar of nopalitos to good use.
The ingredients for the taco filling were:
- sweet red pepper
- pineapple chunks
- canola & olive oils (small amount of each)
I started by “frying” the mushrooms in a dry skillet, stirring occasionally. At first they sweated out a lot of liquid which puddled in the pan, but after awhile the liquid dried up. At that point I removed the mushrooms from the skillet and set them aside.
Using the same skillet I added small amounts each of olive and canola oils in which I sautéed onion, jalapeño, red pepper and garlic. Both olive and canola are healthy oils but canola oil has a higher smoke point. I often mix the two for increased heat tolerance.
When the onions and peppers began to soften I added chopped spinach and stir-fried for a couple of minutes.
Then I added in the cooked mushrooms, rinsed and drained nopalitos and pineapple chunks.
When the vegetables were well heated and much of the moisture dried up I added the filling to whole wheat tortillas and toasted the tacos in a dry skillet.
I call these tacos even though they didn’t have the usual spices and traditional Tex-Mex flavors. They did have a little heat to them though. The nopalitos are prepared with serrano peppers, but the jalapeño probably contributed most of the heat.