Tacos de Hongos Suizas


1 batch Wild Mushroom Gravy

8-12 oz Swiss Cheese cut into 24 slices

24 Street Corn Tortillas

8-12 oz Swiss Cheese cut into 24 slices

15 oz Salsa Verde

10-15 oz Sour Cream

1/2 teaspoon Kosher Sea Salt


  • On an oiled skillet, heat tortillas, on both sides to ensure there is a a light coating of oil and the tortillas are pliable. Stack on a plate.

  • Preheat oven to 425 degrees.

  • Assemble tacos and place onto parchment lined cookie sheets for crisping. Assembly:

  • On half of one tortilla place a slice of Swiss Cheese.

  • Top with one heaping Tablespoon of Wild Mushroom Gravy.

  • Fold tortilla in half pressing into the cheese point to ensure a better seal during baking.

  • Place on to the prepared cookie sheet, weighing down the tortillas with spoons or forks to ensure they stay folded during crisping.

  • Bake tacos in the oven for 15-20 minutes, until crisp and browned. Allowing to rest for 2 minutes before plating.

  • Mix salsa, sour cream and salt (if you'd like the sauce liquified, run through a blender or immersion blender). Serve for dipping with tacos.

Makes 24 street sized tacos. Approximately 6-8 dinner servings.

©2020 by Lucolette.