Grilled Portobello And Rajas Salsa Taco With Queso Fresco
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
39
Spice
63
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Ancho Chile (powder)2 tbsps
Ground Coriander2 tbsps
Dry Mustard2 tbsps
Paprika1 tbsp
Chile De Arbol1 tbsp
Ground Cumin1 tbsp
Oregano (dried)1 large
Yellow Bell Pepper1 large
Red Bell Pepper1 cup
Cilantro (chopped fresh)2 tbsps
Extra-Virgin Olive Oil1 cup
Queso Fresco (crumbled)Directions:
1
Heat a grill to medium high
2
For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl
3
Set aside 2 tablespoons for the mushrooms
4
(Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months
5
) For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub
6
Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper
7
Put the mushrooms spice-side down on the grill
8
Put the peppers on the grill and cover the grill
9
Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side
10
Transfer to a cutting board and tent with foil to keep warm
11
Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers)
12
Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes
13
For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm
14
Remove the skins and seeds from the bell peppers and chile
15
Thinly slice the peppers, chile and mushrooms and combine in a bowl
16
Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper
17
Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime