Name: Vegetarian Chorizo Tacos with Masa Queso
Yield: 4 servings
Ingredients: 6 dried morita or chipotle chiles; 4 dried guajillo chiles; 4 whole cloves; 2 teaspoons dried cumin seeds; 1 tablespoon dried Mexican oregano; 2 tablespoons canola oil; 1 medium onion, sliced; 5 garlic cloves, sliced; ¼ cup apple cider vinegar; 2 teaspoons light brown sugar; Kosher salt; 2 tablespoons canola oil; 1 pound shitake mushrooms, stemmed, thinly sliced; ¾ cup cooked brown rice; Kosher salt; 1 tablespoon unsalted butter; ½ small onion, finely chopped; 1 small garlic clove, finely chopped; ½ cup whole milk; ⅓ cup heavy cream; 2 tablespoons finely ground masa for tortillas; 3 ounces Gruyère, shredded; Kosher salt; 1 tablespoon canola oil; 8 tortillas, warmed; Pickled red onions, sautéed mushrooms, chopped cilantro, and lime wedges (all optional; for serving); A spice mill or mortar and pestle

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Photo by Alex Lau

King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.

Recipe notes