Poblano & MushroomTacos

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This is a 30 minute meal, calling for Pasillas or Poblanos, a mild green chili pepper, and available mushrooms ... Lovely for a quick lunch, when you do not wish to spend day at the stoves ..  
POBLANO & SPRING MUSHROOM TACOS 

2 TABLESPOONS OF EVOO ( EXTRA VIRGIN OLIVE OIL - PREFERABLY SPANISH ) 

1 FRESH POBLANO CHILI PEPPER; HALVED, SEEDED, THINLY SLICED INTO JULIENNE STRIPS

1/2 SMALL RED ONION SLICED FINELY INTO ARCS

3 OUNCES OF SPRING CHANTERELLES OR ANY OTHER AVAILABLE MUSHROOMS IN YOUR REGION THINLY SLICED

1 TSP. GROUND CUMIN

4 CORN TORTILLAS OR WHEAT TORTILLAS 

4 THIN SLICES OF MEXICAN CHEESE OAXACA, OR MEXICAN COTIJA OR MONTERREY JACK STYLE CHEESE ( I USE SAN SIMON DA COSTA, GALICIAN SMOKED CHEESE, MEXICAN COTIJA, OAXACA MEXICAN WHITE CHEESE COMBINED ) 

SHREDDED LETTUCE OF CHOICE 

DICED SEEDED PEELED TOMATO

TABASCO ( A DRIZZLE ) 

1) HEAT 1 TBLSP. OF EVOO IN A LARGE SKILLET OVER MEDIUM HEAT AND ADD THE CHILI PEPPER

2) THEN, ADD & SAUTÉ THE RED ONION, AND THE MUSHROOMS; SAUTÉ UNTIL MUSHROOMS ARE TENDER AND GOLDEN ( 5 MINUTES )

3) SPRINKLE WITH CUMIN, SEASON WITH FRESHLY GROUND BLACK, ROSE, WHITE AND GREEN PEPPERCORNS AND SALT TO TASTE

4) TRANSFER THE MIXTURE TO A MEDIUM LARGE BOWL

5) NOW, HEAT REMAINING TEASPOON OF EVOO IN SAME SKILLET

6) ADD THE TORTILLAS IN A SINGLE LAYER

7) DRAPE UP TO SIDES OF SKILLET, AND DIVIDE THE MUSHROOM MIXTURE AMONG THE TORTILAS MOUNDING ONLY ON 1 SIDE

8) PLACE THE CHEESE SLICED FINELY OR GRATED AND FOLD THE TORTILLA HALVES OVER FILLING AND PRESS FIRMLY

9) COOK THE TORTILLAS UNTIL GOLDEN 1 MINUTE PER SIDE

10) TRANSFER TACOS TO SERVING PLATE, AND SPRINKLE WITH CHOPPED FINELY TOMATO, AND SHREDDED LETTUCE ... 

ENJOY,
MARGAUX CINTRANO. 

CHOPPED FINELY FRESH CILANTRO HERB

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Poblano & MushroomTacos Posted: 22 June 2013 at 01:07
	This is a 30 minute meal, calling for Pasillas or Poblanos, a mild green chili pepper, and available mushrooms ... Lovely for a quick lunch, when you do not wish to spend day at the stoves .. POBLANO & SPRING MUSHROOM TACOS 2 TABLESPOONS OF EVOO ( EXTRA VIRGIN OLIVE OIL - PREFERABLY SPANISH ) 1 FRESH POBLANO CHILI PEPPER; HALVED, SEEDED, THINLY SLICED INTO JULIENNE STRIPS 1/2 SMALL RED ONION SLICED FINELY INTO ARCS 3 OUNCES OF SPRING CHANTERELLES OR ANY OTHER AVAILABLE MUSHROOMS IN YOUR REGION THINLY SLICED 1 TSP. GROUND CUMIN 4 CORN TORTILLAS OR WHEAT TORTILLAS 4 THIN SLICES OF MEXICAN CHEESE OAXACA, OR MEXICAN COTIJA OR MONTERREY JACK STYLE CHEESE ( I USE SAN SIMON DA COSTA, GALICIAN SMOKED CHEESE, MEXICAN COTIJA, OAXACA MEXICAN WHITE CHEESE COMBINED ) SHREDDED LETTUCE OF CHOICE DICED SEEDED PEELED TOMATO TABASCO ( A DRIZZLE ) 1) HEAT 1 TBLSP. OF EVOO IN A LARGE SKILLET OVER MEDIUM HEAT AND ADD THE CHILI PEPPER 2) THEN, ADD & SAUTÉ THE RED ONION, AND THE MUSHROOMS; SAUTÉ UNTIL MUSHROOMS ARE TENDER AND GOLDEN ( 5 MINUTES ) 3) SPRINKLE WITH CUMIN, SEASON WITH FRESHLY GROUND BLACK, ROSE, WHITE AND GREEN PEPPERCORNS AND SALT TO TASTE 4) TRANSFER THE MIXTURE TO A MEDIUM LARGE BOWL 5) NOW, HEAT REMAINING TEASPOON OF EVOO IN SAME SKILLET 6) ADD THE TORTILLAS IN A SINGLE LAYER 7) DRAPE UP TO SIDES OF SKILLET, AND DIVIDE THE MUSHROOM MIXTURE AMONG THE TORTILAS MOUNDING ONLY ON 1 SIDE 8) PLACE THE CHEESE SLICED FINELY OR GRATED AND FOLD THE TORTILLA HALVES OVER FILLING AND PRESS FIRMLY 9) COOK THE TORTILLAS UNTIL GOLDEN 1 MINUTE PER SIDE 10) TRANSFER TACOS TO SERVING PLATE, AND SPRINKLE WITH CHOPPED FINELY TOMATO, AND SHREDDED LETTUCE ... ENJOY, MARGAUX CINTRANO. CHOPPED FINELY FRESH CILANTRO HERB
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 22 June 2013 at 04:59
	This looks easy . to my to do list it goes Thanks
	Ahron

AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 22 June 2013 at 09:21
	Yup! Me too. Thanks Margi.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 22 June 2013 at 09:30
	AHRON, Truly lovely, easy and quick ... and so versatile ... Kindest, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 22 June 2013 at 09:31
	AK1, So good and yet so simple too ... and versatile ! Thanks for your feedback ... Have great weekend. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.