Wild Mushroom Blackened Poblano Tacos Recipes

POBLANO, MUSHROOM AND POTATO TACOS

Poblano, Mushroom and Potato Tacos image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 medium poblano chile peppers
3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped fresh parsley
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream
Juice of 2 limes
Freshly ground pepper
Corn tortillas, warmed, and assorted toppings, for serving

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.

BLACK BEAN AND POBLANO TACOS

Black Bean and Poblano Tacos image

There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.

Provided by David Tanis

Categories dinner, lunch, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema

Steps:

Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.

WW 4 POINTS - WILD MUSHROOM TACOS

Ww 4 Points - Wild Mushroom Tacos image

Make and share this Ww 4 Points - Wild Mushroom Tacos recipe from Food.com.

Provided by mariposa13

Categories Mexican

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces mixed wild mushrooms
2 teaspoons olive oil
1/2 small onion, finely chopped
1 poblano chile, seeded, deveined and sliced into 1/4-inch strips
2 garlic cloves, minced
1 medium tomatoes, finely chopped
1/2 teaspoon salt
1/3 cup nonfat sour cream
8 taco shells (preferably trans-fat-free) or 8 tostadas (preferably trans-fat-free)
2 tablespoons chopped fresh cilantro

Steps:

Rinse mushrooms and pat dry. Trim and slice.
Heat the oil in large nonstick skillet over medium heat. Add the onion, chile, and garlic. Saute until softened, about 2 minute Add the tomato and cook, stirring, until mixture appears fairly dry, about 3 minute Stir in the mushrooms and salt, cook, covered, stirring occasionally, until mushrooms are tender but not mushy. Stir in the sour cream and heat through.
Meanwhile, heat the taco or tostada shells according to pkg directions. Keep warm.
To serve, spoon 1/4 cup of mixture onto each shell, sprinkle with cilantro.
4 points per serving (2 taco or tostada shells).

Nutrition Facts : Calories 198.5, Fat 8.9, SaturatedFat 1.4, Cholesterol 1.9, Sodium 411, Carbohydrate 26.3, Fiber 3.5, Sugar 4.8, Protein 6.2

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