poblano and mushroom tacos

April 30, 2013


With Cinco de Mayo right around the corner, I was inspired to make these poblano and mushroom tacos. It’s one of my favorite weeknight meals because of how satisfying they are, as well as easy to make. I love this recipe as a starting off base, but there are so many great variations and additions you could come up with. Just make sure you include some cilantro and cheese! I love the mixture of sautéed and raw onion-it’s how I do my In-n-Out burgers too! 

Poblano and Mushroom Tacos from Bon Appétit November 2009
makes 4 tacos

2 tablespoons vegetable oil, divided
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
1 teaspoon ground cumin (I used 1/2 teaspoon oregano and 1/2 teaspoon chile powder to switch it up!)
4 corn tortillas
4 thin slices Monterey Jack cheese
chopped fresh cilantro
crumbled feta or Cotija cheese
assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms: sauté mixture until brown, about 5-7 minutes. Mix in spices. Season to taste with salt. Transfer mixture to medium bowl.

Heat remaining 1 tablespoon vegetable oil in same skilled over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chipped cilantro, crumbled cheese, and toppings.

What are you thinking about making for Cinco de Mayo? Or are you eating out? 
Matthew and I will be coming back from Florida so I’m going to make sure that, no matter what we do, 
there are chips and guacamole involved!
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