GRILLED PORTABELLA AND POBLANO TACOS
In these tacos, strips of meaty grilled portabella join up with grilled onions and poblano peppers, and then get a quick toss with smoky chipotle powder and tangy lime juice to create a taco filling so flavourful and satisfying that even the most devoted of meat eaters won't complain.
Provided by Mary Jenny
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a lightly oiled grill on medium-high heat.
- While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
- Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
- Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
- Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
- Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
- To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
Nutrition Facts : Calories 216.6, Fat 9.7, SaturatedFat 1.3, Sodium 77.6, Carbohydrate 30.2, Fiber 5.3, Sugar 5.1, Protein 5.4
STEAK AND POTATO TACOS WITH POBLANO CHILIES
Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes and just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated.
Provided by Potato Goodness
Categories Main Dish Recipes Taco Recipes Beef
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
- Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
- While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
- Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 18.8 g, Cholesterol 8.9 mg, Fat 5.1 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 41.6 mg, Sugar 1.4 g
WILD MUSHROOM BLACKENED POBLANO TACOS
Steps:
- Roast the poblanos on the open flame of a gas burner, turning occasionally, until well charred on all sides, about 4 minutes. Put in a bowl and cover with a clean kitchen towel or plastic wrap; let stand for 5 minutes. Peel the poblanos with a knife, scraping off the skin, then remove the stem and seeds. Cut crosswise into thin strips.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt and pepper and cook, stirring occasionally, until they have released some of their liquid and are golden brown, about 10 minutes. Add the poblanos, coriander and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the cilantro and lime juice and season with salt to taste.
- Serve the mushroom poblano filling in warm tortillas topped with radishes, avocado, queso fresco, crema and cilantro. Serve with lime wedges.
POBLANO, MUSHROOM AND POTATO TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
- Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
- Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
- Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.
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5/5 (1)Category EntreeCuisine MexicanTotal Time 2 hrs
- Add the cleaned tomatillos and jalapeno to a saucepan. Cover with water and bring to a simmer over medium high heat. Once simmering, lower heat to to medium and cook until the tomatillos start to turn a darker green, about 10 minutes. Using a slotted spoon, transfer the tomatillos and jalapeno to a blender. Add the onion, garlic, cilantro and salt. Add in about 1/4 of the tomatillo cooking liquid. Blend until smooth.
- In a medium saucepan heat the oil over medium heat. Once the oil is hot, carefully pour in the salsa and cook for 5 minutes. Set aside until ready to assemble the enchiladas.
- Add the diced potatoes to a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium heat. Cook until tender, about 20 mins. Drain and set aside.
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4.6/5 (8)Total Time 35 minsServings 4
- Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
- Heat remaining 1 tablespoon vegetable oil in same skillet 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 chopped cilantro, crumbled feta or Cotija cheese, and toppings.
POBLANO MUSHROOM POTATO TACOS {A MEATLESS MONDAY …
From themountainkitchen.com
Reviews 6Category Main CourseCuisine Meatless Monday, VegetarianTotal Time 50 mins
- Roast the chiles: There are lots of ways to roast chiles. You can roast them on a grill or bake them in an oven. When roasting your chiles, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. Make sure they get blackened all over, then put them in a bowl, cover the bowl with a lid or plastic wrap and let them steam. When the chiles have cooled to touch, use your fingers or a dampened paper towel to strip off the charred skin. Cut them open, remove and discard the stem, seed pod and inside veins. Cut the poblanos into strips and set aside.
- (I did this a day ahead, wrapped the diced poblanos up and refrigerated overnight to save time the day I made the tacos)
- Meanwhile, put the potatoes into a small pot covered with cold water; season with salt, to taste. Bring the potatoes to a simmer over medium-high heat. Cook until tender, about 5 to 6 minutes; drain.
- In a large non-stick pan, heat 2 tablespoons of the butter over medium-high heat. Add the potatoes and cook until golden and crisp, about 5 minutes per side. Remove them from the pan; while they are still hot, season with salt and allow to drain on paper towels.
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- Roast the poblanos directly over the flame of a gas burner or under the broiler, turning until charred all over, about 10 minutes.
- Transfer to a bowl, cover with a plastic wrap and let steam until cool enough to handle, about 10 minutes.
- Scrape off the charred skin; remove the stems and seeds. Cut the poblanos into strips and set aside.
- Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt.
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- To make the seasoning: In a small bowl, mix together paprika, cumin, chili powder, salt, black pepper, and cayenne pepper. Set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place poblano peppers on hot side of grill and cook until blackened all over, about 10 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and set aside.
- Place potato wedges and mushrooms in a large bowl. Add in oil and seasoning mixture; toss to coat evenly. Place potatoes and mushrooms on cool side of grill and cover. Cook mushrooms until tender, reduced in size, and lightly browned, about 10 minutes. Transfer mushrooms to a cutting board. Cook potatoes until a paring knife can be inserted into middle of wedges with no resistance, 30-40 minutes. Move potatoes to hot side of grill and cook until browned on all sides, about 2 minutes per side.Transfer potatoes to a cutting board with mushrooms.
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