Chipotle Mushroom Taquito Rolls
Dried mushrooms rehydrated into a smoky filling, rolled into tortillas and crisped in the pan.
- calories
- 620
- weight
- 5.5 oz
- cal / oz
- 113
- protein
- 16 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 15 min
- total time
- 20 min
- water
- 250 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Backpacking
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dried portobello or mixed mushroom slices | 1 cup, loosely packed | crush to coarse bits at home |
|---|---|---|
| Dried minced onion | 2 tbsp | |
| Garlic powder | 1/2 tsp | |
| Ground cumin | 1 tsp | |
| Smoked paprika | 1 tsp | |
| Chipotle powder | 1/2 tsp | stands in for canned chipotle in adobo |
| Salt and pepper | 1/2 tsp total | |
| Dried cilantro | 1 tbsp | |
| Grated parmesan or other hard dry cheese | 1/3 cup | queso fresco will not survive the day |
| Corn or flour tortillas, 6 inch | 6 | |
| Olive oil | 2 tbsp | dropper bottle |
| Salsa packets | 2 | taqueria takeout packets travel fine |
Method
- Pour 250 ml of boiling water over the mushroom and spice mix in your pot. Lid on, 10 minutes.
- Uncover and put it back on low heat. Stir until the water is gone and the filling looks like wet ground meat, not soup. This matters: a wet filling steams the tortilla apart.
- Off heat, stir in the cheese. Wipe or scrape the pot mostly clean.
- Warm each tortilla in the dry pot for ten seconds a side so it bends instead of cracking. Spoon filling along one edge and roll tight.
- Add oil to the pot, set the rolls seam down, and crisp over medium for two minutes a side. Work in batches if the pot is small.
- Eat with salsa squeezed over the top.
The original bakes these in a 425°F oven, which you do not have. A pot over a stove does the same job because crisping a taquito is a surface reaction, not an oven one: seam side down in hot oil, two minutes, done.
Everything perishable got swapped. Dried mushrooms rehydrate into something close to the sautéed original and weigh a fifth as much. Chipotle powder replaces the canned chipotle in adobo, since a half-used can is dead weight and a fridge problem. Hard grating cheese replaces the queso fresco. The one rule worth obeying is cooking the filling dry before it goes in the tortilla.
Packing
Mushrooms, onion, spices, and cilantro go in one bag as a single dry mix. Cheese in its own bag, tortillas flat against the back panel of the pack so they arrive unbroken.
Variations
- No pan space or no patience: skip the rolling and eat the filling as tacos on warmed tortillas.
- Dried zucchini or a bag of textured vegetable protein works in place of the mushrooms.
- A spoon of powdered refried beans in the filling adds body and another 8 g of protein.
https://ohmyveggies.com/baked-vegetarian-portabella-mushroom-taquitos