Mushroom and Chile Tacos

Mushroom and Chile Tacos
Photo by www.chow.com

Ingredients

  • Lime wedges
  • "Pickled Jalapeños":/recipes/10805 or "Pickled Red Onions":/recipes/10839
  • 1 medium avocado, thinly sliced
  • ½ cup crumbled queso fresco
  • Optional garnishes::
  • 8 (5-½-inch) corn tortillas, warmed
  • 1 teaspoon freshly squeezed lime juice
  • + 10 more ingredients
    • 2 tablespoons coarsely chopped fresh cilantro
    • 1 medium Roma tomato, medium dice
    • ½ pound portobello mushrooms, cleaned and sliced into ¼-inch-wide strips
    • 1 ½ teaspoons kosher salt
    • 1 garlic clove, minced
    • ½ medium yellow onion, sliced into ¼-inch-thick strips
    • 1 fresh poblano or pasilla chile, seeded and cut into ¼-inch-thick strips
    • ½ teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1 tablespoon vegetable oil

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 ...

View full recipe at Chow

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