Soft Tacos With Mushrooms Cabbage And Chipotle Ranchera Salsa Recipes

SOFT TACOS WITH MUSHROOMS, ONION, AND CHIPOTLE CHILE

Soft Tacos With Mushrooms, Onion, and Chipotle Chile image

Mushrooms make a great filling for tacos and quesadillas. Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms. You can use cremini or white button mushrooms or oyster mushrooms for this dish.

Provided by Martha Rose Shulman

Time 20m

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 pound cremini, white button, or oyster mushrooms, cleaned, stems trimmed, and sliced
Salt to taste
1 to 2 garlic cloves, to taste, minced
1 canned chipotle chile in adobo, seeded and chopped (more to taste)
2 tablespoons minced cilantro or flat-leaf parsley
8 corn tortillas
2 to 3 ounces queso fresco or ranchero, or feta, crumbled
Fresh or bottled salsa if desired

Steps:

Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 3 grams

SOFT TACOS WITH MUSHROOMS AND CABBAGE

Soft Tacos With Mushrooms and Cabbage image

Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese - and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It's also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 pound mushrooms, cut in thick slices
1 bunch scallions, white and light green parts, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper to taste
1 small head cabbage
1/4 cup chopped cilantro
1/4 to 1/2 cup Chipotle Ranchera Salsa
8 corn tortillas
Queso fresco to taste

Steps:

Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 929 milligrams, Sugar 10 grams

MUSHROOM TACOS WITH CHARRED-CORN SALSA

Mushroom Tacos with Charred-Corn Salsa image

Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be vegan too-just skip the sour cream.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 35m

Number Of Ingredients 10

Ingredients

6 tablespoons vegetable oil
1 teaspoon grated lime zest and 2 tablespoons fresh juice
4 teaspoons chipotle-in-adobo sauce
1 pound portobello mushrooms (3 to 4), cut into 1/2-inch planks
Kosher salt and freshly ground pepper
1 cup finely chopped white onion (1/2 large)
1/2 cup sour cream
2 ears corn, shucked
8 corn tortillas
Cilantro sprigs, for serving

Steps:

Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.
Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.

SOFT TACOS WITH MUSHROOMS, CABBAGE AND CHIPOTLE RANCHERA SALSA

SOFT TACOS WITH MUSHROOMS, CABBAGE AND CHIPOTLE RANCHERA SALSA image

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 pound mushrooms, cut in thick slices
1 bunch scallions, white and light green parts, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper to taste
1 small head cabbage
1/4 cup chopped cilantro
1/4 to 1/2 cup Chipotle Ranchera Salsa
8 corn tortillas
Queso fresco to taste

Steps:

1. Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. 2. Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and 1/4 to 1/2 cup of the salsa (to taste). 3. Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

CHIPOTLE RANCHERA SALSA

Chipotle Ranchera Salsa image

This recipe originally accompanied Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa.

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

Ingredients

3 tablespoons corn oil
2 1/2 cups thinly sliced onions
4 garlic cloves, minced
1 28-ounce can diced tomatoes in juice
2 tablespoons minced seeded jalapeño chilies
2 teaspoons chopped canned chipotle chilies
1/4 cup chopped fresh cilantro

Steps:

Heat oil in heavy medium saucepan over medium-high heat. Add onions and garlic and sauté until beginning to soften, about 5 minutes. Add tomatoes with juices, jalapeños and chipotles. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes to blend flavors, stirring occasionally.
Puree 1 cup salsa in blender. Return to same saucepan. Stir in cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)

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