Poblano, Mushroom and Potato Tacos

Name: Poblano, Mushroom and Potato Tacos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Corn tortillas, warmed, and assorted toppings, for serving; 340 grams cremini and/or white mushrooms, trimmed and thinly sliced; 2 Tbsps finely chopped fresh cilantro; 2 Tbsps finely chopped fresh parsley; 1 clove garlic, minced; 2 Juice of limes; 6 servings Kosher salt; 118 milliliters Mexican crema, creme fraiche or sour cream; 2 Tbsps extra-virgin olive oil; 1 large onion, halved and thinly sliced; 6 servings Freshly ground pepper; 4 mediums poblano chile peppers; 2 Tbsps unsalted butter; 3 mediums Yukon gold potatoes, peeled and cut into 1/2-inch pieces

The recipe Poblano, Mushroom and Potato Tacos is ready in approximately 50 minutes and is definitely an excellent gluten free and vegetarian option for lovers of Mexican food. This recipe makes 6 servings with 255 calories, 7g of protein, and 13g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up mexican crema, yukon gold potatoes, juice of lime, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler

Tongs

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.

Ingredients you will need

Seeds

Equipment you will use

Knife

Bowl

Cut the poblanos into strips and set aside.

Ingredients you will need

Poblano Pepper

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.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Frying Pan

Heat the olive oil in the skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the potatoes and cook until golden and crisp, about 4 minutes per side.

Ingredients you will need

Potato

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.

Ingredients you will need

Herbs

Salt

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Heat the butter in the skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion and cook, stirring occasionally, until golden, about 6 minutes.

Ingredients you will need

Onion

Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute.

Ingredients you will need

Mushrooms

Garlic

Herbs

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Poblano Pepper

Mexican Crema

Water

Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

Ingredients you will need

Tortilla

Mushrooms

Potato

Photograph by Andrew Purcell

Equipment

Ingredients

Servings:

6servings

Corn tortillas, warmed, and assorted toppings, for serving 340grams

cremini and/or white mushrooms, trimmed and thinly sliced 2Tbsps

finely chopped fresh cilantro 2Tbsps

finely chopped fresh parsley 1clove

garlic, minced 2

Juice of limes 6servings

Kosher salt 118milliliters

Mexican crema, creme fraiche or sour cream 2Tbsps

extra-virgin olive oil 1large

onion, halved and thinly sliced 6servings

Freshly ground pepper 4mediums

poblano chile peppers 2Tbsps

unsalted butter 3mediums

Yukon gold potatoes, peeled and cut into 1/2-inch pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.