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Mushroom and Chile Tacos

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"Portobello mushrooms, cooked for a long time over low heat, become a textural marvel, nearly steak-like in their depth of flavor. Paired with mildly hot poblano chiles, chili powder, cumin, and oregano, along with as much hot sauce as you like and a spray of lime juice to provide an acidic zing against the beefiness, they make for a rich and satisfying filling for warm corn tortillas. (Also, for what it's worth, they're an exceptional side dish for a dinner of grilled steak.) Top, as always, exactly as you like. But I like the nutty creaminess of queso fresco and an additional acidic bite from pickled jalapeños."

List of Ingredients

â—¦ 2 tablespoons plus 2 teaspoons neutral oil, such as canola or grapeseed
â—¦ 1 tablespoon unsalted butter
â—¦ 1 tablespoon chili powder
â—¦ 2 teaspoons ground cumin
â—¦ 1 teaspoon dried oregano
â—¦ Pinch of red pepper flakes, or to taste
â—¦ 2 fresh poblano chiles, seeded and cut into finger-width strips
â—¦ 1 medium red onion, peeled and thinly sliced
â—¦ 2 cloves garlic, peeled and minced
â—¦ 1 tablespoon kosher salt, or to taste
â—¦ 1 teaspoon freshly ground black pepper, or to taste
â—¦ 1 pound portobello mushrooms, gently cleaned and cut into finger-width strips
â—¦ 12 to 18 corn tortillas
â—¦ 2 medium tomatoes, diced
â—¦ ¼ cup roughly chopped fresh cilantro
â—¦ 1 lime, halved
â—¦ Hot sauce


Recipe

Place a large sauté pan over medium-high heat and add 2 tablespoons of the oil and the butter. When the butter foams and the oil begins to shimmer, sprinkle on the chili powder, cumin, oregano, and red pepper flakes and shake the pan to combine. As soon as the spice mix becomes fragrant, add the chiles, onions, and garlic, along with a teaspoon or so of the salt and the black pepper. Cook, stirring often, until the onion has softened, turned translucent, and started to color, 12 to 15 minutes.

Add the mushrooms and the remaining salt, and stir again to combine. Cook, stirring occasionally, until the mushrooms begin to give off their liquid, then turn down the heat and allow to cook gently, stirring occasionally, until they are deeply browned and very tender, about 20 minutes.

Meanwhile, set a skillet over medium heat and add to it the remaining 2 teaspoons oil. When the oil shimmers, add the tortillas, one or two at a time, and cook, flipping them a few times, until they are soft and hot. Keep them warm, wrapped in a dish towel if you don't have a tortilla warmer.

Remove the pan from the heat and tip the contents into a bowl. Add the diced tomatoes and cilantro and toss to combine. Season to taste with lime juice, then hot sauce. Serve with the warm tortillas and whatever toppings you desire: crumbled queso fresco, cotija, or feta cheese; pickled jalapeños, sliced radishes, sliced avocado, pico de gallo, salsa, crema, whatever you please.