Ingredients
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2 Poblano Pepper
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1 Pound Crimini Mushrooms
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1 Onion
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2 Teaspoons Paprika
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2 Teaspoons Garlic Powder
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Other Ingredients
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2 Ounces Monterrey Jack Cheese
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2 Tomatoes
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.5 Onion
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2 Tablespoons Chopped Cilantro
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Limes
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8 Corn Tortillas
Directions
- Roast Peppers: Roast the poblano peppers by either placing them over the open flame on your stove or putting it into a 500° oven. In both methods, turn frequently using tongs until the entire outside of the peppers is black and charred (it takes around 10 minutes on an open flame and anywhere from 20-30 minutes in the oven. Once they are charred, put the peppers into a plastic bag and seal it to allow the peppers to continue cooking in their own steam for 10 minutes. Removed the cooled peppers from the bag and peel off and discard the outer skin of char.
- Prepare Vegetables: Slice the poblano peppers, onions, and mushrooms.
- Cook Vegetables: In a large skillet, heat a couple of tablespoons of oil over medium-high heat. Add the sliced onions and mushrooms and cook while stirring for 10-12 minutes until the onions and mushrooms are starting to caramelize. Add the roasted peppers, garlic powder, and paprika and cook and stir for another 4-5 minutes until everything is soft and aromatic. Add salt and pepper to taste.
- Prepare Other Ingredients: Shred the cheese. Make the pico de gallo by dicing the tomato and onion. Finely chop the cilantro. Mix together tomato, onion, and cilantro and juice the lime over the top and stir. Season with salt to taste. Heat the tortillas in a pan until they are slightly browned.
- Serve: Serve the tacos by placing a tortilla on a plate with a small portion of the vegetable mixture on top. Top with pico and cheese as desired. Buen provecho!
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