Ingredients
- 1 pouch of SOMOSâ„¢ Smoky Chipotle Mushrooms
- 1 pouch of SOMOSâ„¢ Cilantro Lime White Rice
- 1 jar of SOMOSâ„¢ Pasilla Pepper Salsa Ranchera
- 6 corn tortillas
- ¼ white onion, diced
- 1 tomato, diced
- 1 serrano pepper, diced
- 2 tbsp cilantro, chopped
- 1 lime, juiced
Prep
- In a large cast iron skillet or comal, heat oil and cook tortillas until warm and pliable
- Microwave SOMOSâ„¢ Smoky Chipotle Mushrooms and SOMOSâ„¢ Cilantro Lime White Rice for 90 seconds each
- In a small bowl, combine tomato, onion, serrano pepper, cilantro, lime juice, and a pinch of salt to make Pico de Gallo
- Scoop SOMOSâ„¢ Smoky Chipotle Mushrooms and SOMOSâ„¢ Cilantro Lime White Rice into each tortilla and top with Pico de Gallo and SOMOSâ„¢ Pasilla Pepper Salsa Ranchera