Mushrooms in Salsa Ranchera Tacos

Mushrooms in Salsa Ranchera Tacos

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Step 1

Heat oil in a large skillet over medium heat. Once hot add the garlic and thyme and once the garlic begins to just lightly brown around the edges, add the mushrooms and the salt.

Step 2

Let them cook for 5 to 6 minutes, or as needed, allowing any liquid to cook off and until they are browned.

Step 3 Stir in the Salsa Ranchera, and cook for a few minutes while stirring, so the mushrooms absorb the flavor. Stir in the chopped cilantro. Remove from heat.
Step 4

Spoon onto warm corn tortillas and garnish with cilantro. Serve with more of your favorite salsas, like the Salsa Mexicana.



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  • 2 tablespoons vegetable oil
  • 3 garlic cloves peeled and roughly chopped
  • 2 teaspoons fresh thyme leaves roughly chopped or ½ teaspoon dried
  • 1 pound mixed mushrooms such as maitake, crimini, shitake, sliced
  • 1 teaspoon kosher or sea salt, or to taste
  • 1 cup La Costeña Ranchera Salsa plus more to serve
  • 2 tablespoons cilantro leaves and upper stems, chopped, plus more to garnish
  • Warm corn tortillas
  • La Costeña Homestyle Mexican Salsa to top

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Pati Jinich
Pati Jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.