Mushroom and red chile steak tacos (Tacos de carne asada y hongos) from The Gourmet Mexican Kitchen: A Cookbook: Bold Flavors for the Home Chef (page 33) by Shannon Bard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock, and flank steak for tri-tip steak. Steak marinates for a minimum of 1 hour and up to 6 hours. You may use the Salsa Mexicana recipe on page 158 and the Guacamole recipe on page 169.

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