Mexican tacos shredded mushroom birria

Mexican style shredded mushroom birria from What's Cooking?

Fresh coriander

Red onions

Little salads

Lime

Wheat tortillas

Cider vinegar (or white balsamic vinegar)

Jalapeños

Heat the shredded mushroom birria in the microwave or slowly in a saucepan.

Wash the herbs and vegetables.

We're going to prepare the red onion pickles: Chop the onion, fairly finely but not too finely, and add to a saucepan, covering with cider vinegar. At the first boil, remove from the heat and leave to infuse until completely cooled.

Chop the jalapeños into pretty circles.

Chop the coriander finely and cut a few leaves from the litlle salad.

To give your tacos an intense flavour, grill the wheat tortillas on a barbecue or plancha.

Add the shredded mushroom birria, red onion pickles, salad and jalapeños inside the tortillas.

On top, add a squeeze of lime juice and the chopped coriander.