Makes 12 tacos or about 5 servings

Ingredients

Picadillo Filling

NutritionSortLoading...
Loading...

12 oz lion’s mane or oyster mushrooms, torn with fingertips into small pieces

½ yellow or white onion, finely diced

2 large carrots, finely diced

Oil + butter (for cooking)

Cooked lentils (about 2 cups cooked, or 1 cup dry cooked)

Select allAdd

Salsa

SortLoading...
Loading...

4 Roma tomatoes or 3 medium-large heirloom tomatoes, roughly chopped

¼ onion, roughly chopped

2 garlic cloves, peeled and kept whole

1 serrano pepper (optional), stem removed and kept whole

¼ cup broth (any kind works)

2 tbsp oil

Select allAdd

Tacos

SortLoading...
Loading...

12 corn tortillas

Oil (for frying or brushing if baking)

Select allAdd

Toppings

SortLoading...
Loading...

Mexican crema or sour cream

Fresh cilantro, chopped

Crumbly cheese

Salsa or hot sauce

Select allAdd

Instructions

Lentils

1. Prepare your lentils. Use the cooking method on the package, or:

2. To cook 1 cup dried lentils:

SortLoading...
Loading...

Rinse in a fine mesh strainer.

Add to a pot with 2 ½ cups water or broth.

Bring to a boil.

Cover slightly ajar, reduce heat to low, and simmer 15–30 minutes until tender.

Select allAdd

Trader Joe’s steamed lentils also work perfectly.

Preparing the Picadillo

1. Heat a generous drizzle of oil with a little butter in a large pan over medium heat.

2. Add the mushrooms and cook until deeply golden and slightly crispy.

3. Meanwhile, make the salsa in a separate pan.

Make the Salsa

1. Heat 2 tablespoons oil in a pan over medium-high heat.

2. Add tomatoes, onion, garlic, and serrano (if using).

3. Cook, turning occasionally, until everything is charred on all sides and softened.

4. Transfer to a blender with:

SortLoading...
Loading...

¼ cup broth

a good pinch of salt

Select allAdd

Blend until smooth.

Finish the Picadillo

1. Return to the mushrooms. Once golden, add the diced onion and sauté until translucent.

2. Stir in the chopped carrots.

3. Add the cooked lentils (if homemade, don’t include extra broth).

4. Pour in the salsa and season with a good pinch of salt.

5. Mix everything together and simmer on medium-low heat for about 12 minutes.

Prepare the Tacos

Option 1: Shallow Pan-Fried (crispy + traditional)

1. Heat a thin layer of oil in a skillet over medium heat.

2. Lightly warm tortillas so they’re pliable.

3. Fill each tortilla with picadillo mixture, fold in half, and place in the pan.

4. Fry until crispy and golden on both sides.

5. Transfer to a paper towel-lined plate.

Option 2: Baked (lighter option)

6. Preheat oven to 400°F.

7. Lightly brush both sides of tortillas with oil.

8. Fill and fold tacos, placing them on a baking sheet.

9. Bake 15–20 minutes, flipping halfway, until crispy and golden.

Serve

Top tacos with:

SortLoading...
Loading...

crema

fresh cilantro

crumbled cheese

salsa or hot sauce

Select allAdd

Serve warm.