The recipe title here is a playful pun, taking its cues from the pronunciation of the star ingredient. Mushrooms and chiles play surprisingly well together, and this peppy concoction highlights the maitake's robust, roast chicken–like flavor.
2/3 cup canned unsalted pinto beans, rinsed and drained
1 cup fresh corn kernels
1/2 poblano chile, seeded and julienned (about 1/2 cup)
8 (6-inch) corn tortillas
1 cup thinly sliced napa (Chinese) cabbage
3 ounces queso fresco, crumbled (about 3/4 cup)
8 teaspoons Mexican hot sauce (such as Valentina)
8 lime wedges
How to Make It
Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves.
Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 to 5 minutes or until mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic; sauté 30 seconds. Add broth, 1/4 teaspoon salt, and red pepper; reduce heat, and cook 3 minutes or until mushrooms are tender. Stir in beans. Remove mushroom mixture from pan; wipe pan clean with a paper towel.
Increase heat to high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add corn and poblano; sauté 2 minutes or until slightly softened. Stir in remaining 1/4 teaspoon salt.
Heat tortillas according to package directions.
Place 1/3 cup mushroom mixture in each tortilla. Divide corn mixture evenly among tacos. Top each taco with 2 tablespoons cabbage, 1 1/2 tablespoons cheese, and 1 teaspoon hot sauce. Serve with lime wedges.