If you haven’t noticed, I love Mexican food. I could eat tacos for breakfast, lunch, and dinner and be very happy about it. These mushroom poblano tacos are one of my favorites! A great vegetarian dish too! I like to add a little bit of cream at the end of the cooking process to the mushrooms mixture and let it cook down a little, I think it compliments the mushrooms well. If you don’t have cream though, don’t fret, these would be good without it as well.
We made Homemade Corn Tortillas and tomatillo salsa to go along with these.
These are really simple to make and great with ice-cold Mango Margaritas!
Roasted Poblano Peppers
In order to make these Mushroom Poblano Tacos, you are going to need to roast a couple of poblanos. Poblano peppers are a mild Mexican chile. They are not very spicy, so don’t be afraid. When dried they are called ancho chiles. They are great roasted.
For this dish, take a couple of whole poblano peppers and put them on a sheet tray. Put them in the oven under the broiler. Let roast until blackened and charred on one side, then flip and put back in to roast the rest. About 10 minutes in total. Once done, place the poblano peppers in a bowl and cover with cling wrap. Let them cool. Once cool you can peel the skins quite easily. Rinse under water, remove the seeds, and slice up to use.
A Tip for Cooking Mushrooms
When cooking mushrooms, always add your salt at the end. If you add the salt at the beginning it will draw the moisture out and steam them, rather than cook them nice and brown for you. Just a little trick I have up my sleeve to share with you.
If you like this recipe you should try:
Mexican Style Empanadas with Mushrooms
Mushroom Poblano Tacos
Ingredients
- 254 grams cremini mushrooms, sliced
- 1 whole roasted poblanos, peeled, seeds removed, sliced
- 1 white onion, sliced
- 2 cloves garlic, minced
- 2 tbsp heavy cream optional
- salt to taste
Serving Suggestions
- finely shredded cabbage
- feta, goat or mexican cojita
- tomatillo salsa
- mexican hot sauce
- serrano peppers, thinly sliced
Instructions
- In a pan over medium heat add some oil.
- Put in your onions and poblanos and let cook for a couple of minutes or so.
- Add in your mushrooms, let cook until almost done, then add in your garlic at the last minute.
- Season with a bit of salt to taste.
- Add in a couple tbsp of cream if you like.
- Cook for another minute and serve with garnishes of choice in warmed corn tortillas.
