8oz gomphus mushroom for each tacoin large, chunky pieces (1 oz for each taco)
Kosher saltto taste
Pork lard as needed for sauteing the mushrooms and shallow frying the tortillasabout ¾ cup (optional)
Cilantro flowersto taste (optional)
Other edible flowersto garnish (optional)
Thick Mexican mayonnaiseor a mayo you like (optional)
Sliced green onionto garnish (optional)
Instructions
In a cast iron skillet, char/slightly blacken the tomatoes, jalapeno, shallot, and garlic on all sides until cooked, then remove to a bowl and cool.
Peel all the charred vegetables (using gloves for the jalapeno if you have the habit of touching your eyes) then puree in a blender until chunky-smooth, season to taste with a pinch of salt and reserve.
For the tortillas, heat a ¼ inch layer of oil in an 8 inch cast iron skillet, and fry the tortillas on each side until lightly toasted and cooked, transfer the fried tortillas to sheet tray with paper towels to drain, and keep warm.
Saute the mushrooms in a little more lard or oil, season to taste with salt, making sure to put some good color on them. Serve warm tortillas at the table with the salsa, mushrooms, flowers, onions, and mayo, and let guests serve themselves.