Mushroom and Chile Tacos Recipe
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These flavorful vegetarian tacos are filled with savory mushrooms, spicy poblano peppers, and sweet onions. A variety of garnishes make this a fun hands-on meal.
What to buy: Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets.
INGREDIENTS
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 fresh poblano or pasilla chile, seeded and cut into 1/4-inch-thick strips
- 1/2 medium yellow onion, sliced into 1/4-inch-thick strips
- 1 garlic clove, minced
- 1 1/2 teaspoons kosher salt
- 1/2 pound portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips
- 1 medium Roma tomato, medium dice
- 2 tablespoons coarsely chopped fresh cilantro
- 1 teaspoon freshly squeezed lime juice
- 8 (5-1/2-inch) corn tortillas, warmed
Optional garnishes:
- 1/2 cup crumbled queso fresco
- 1 medium avocado, thinly sliced
- Pickled Jalapeños or Pickled Red Onions
- Lime wedges
INSTRUCTIONS
- Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chile, onion, garlic, and 1 teaspoon of the salt and cook until onion is tender, about 7 minutes.
- Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
- Remove the pan from heat and stir in tomato, cilantro, and lime juice. Season with salt and freshly ground black pepper. Divide mixture among tortillas and serve with optional garnishes.
This sounds like a great dish as well.
way too much salt in these directions!! I used about a teaspoon, total, rather than the 1.5 tsps recommended, and the mushrooms were still too salty. do yourself a favor and cut the salt by at least half.
I enjoyed these tacos. They are a new favorite. I had to make them my own of course. I used flour tortillas instead of corn b/c I jad just picked up some artisan, handmade tortillas that were still warm. I added caramelized onion and roasted garlic and did not do the pico. I topped them with mashed avacado, chipoltle lime sour cream, and jack cheese. So good. Thanks for the inspiration Chow!
This is such a good option for serving veggie-carnivore crowds! I love the idea of the mushrooms, and you can easily grill up some flank steak as a separate filling for meat eaters. For this, I love carne asada.
http://www.biggirlssmallkitchen.com/2009/03/cooking-for-others-baby-meet-my.html
Also, a great side-by-side mexican feast is Chard Enchiladas and Chicken Enchiladas.
http://www.biggirlssmallkitchen.com/2...
We loved these even though we used mixed mushrooms in place of the portabello. One thing that improved them even more was good salsa, and as a big fan of mexican i always keep a stash of my own homemade, fresh every few of days. Sometimes I just mess around with typical Mexican items and blend them, but last week I found this page if anyone is interested in salsa recipes that work really well. http://delatierrablog.blogspot.com/20...
The rest of this blog is pretty interesting too. happy eating!
My wife loves mushrooms so I made these tonight and it was a smashing success. I'm not a big veggie person, but I really liked these a lot. I think this will become one of my mainstay dishes. Very tasty, easy to prepare, and healthy too! I agree with the above comment - you may want to reduce the salt by 1/3. I added some shredded mozzarella to mine, and it was perfect.
Made these tonight and loved them. Cumon + oregano is a great flavor combination. They were a bit on the salty side though. I added tofu for extra protein and more texture. This will definitely make it into the regular rotation - so easy!