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Tacos with Mushrooms and Poblanos

  • 1 lb fresh poblano chiles (3 large or 4 medium)
  • 2 Tbsp olive oil
  • 1 med or large white onion - halved and thinly sliced across grain
  • 4 garlic cloves - minced
  • 1 1/4 lb mushrooms - sliced
  • salt to taste
  • 4 Tbsp chopped cilantro
  • 12 corn tortillas
  • 2 oz. crumbled Mexican queso fresco or feta cheese


  1. Roast the chiles. Light a burner, and place the pepper directly over the flame. As soon as one section has blackened, turn the chiles with tongs to expose another section to the flame. Continue to turn until peppers are blackened all over. Alternatively, roast under a broiler. Preheat the broiler. Cover a baking sheet with foil, and place the peppers on top. Place under the broiler until charred on one side, about 3-4 minutes. Turn and continue to grill, turning every 3 minutes or so, until uniformly charred. Place in a bowl, and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, remove the seeds and membranes and cut into 1/4“ dice. Set aside.
  2. Heat the olive oil in a large skillet and add the onion. Cook, stirring, until tender and lightly colored, about 10 min. Add a generous pinch of salt and the garlic and cook until fragrant, 30 sec to 1 min.
  3. Add the mushrooms and turn the heat up to med-high. Cook, stirring, until they begin to soften, then season with salt. Turn heat to medium and cook, stirring often, until the mushrooms are tender and moist, about 8 min.
  4. Stir in the poblanos and cilantro and cook, stirring, for another 1-2 min. Taste and adjust seasoning. Remove from the heat and keep warm
  5. For soft tortillas wrap them in a heavy kitchen towel and place in a steamer basket over 1/2” of water. Bring to a boil, cover the pot and steam for 1 min. Turn off the heat and allow to sit for 15 min. without uncovering.
  6. Pass the tortillas, top with the mushroom mixture, sprinkle with a little cheese and fold close.


Serves: 4-6      Total cook time: 20min pepper roasting +15 min. cooking
Source: NYT recipes for health 4/16/2010



recipe/tacoswithmushroomsandpoblanos.txt · Last modified: 2011/12/11 04:25 (external edit)