Friday Night Tacos-Poblano, Mushroom and Chorizo

English: Tortillas being made in Old Town San ...

We are a taco family. A weekly request. Asked and answered. Here is my fresh take on what has become common weekly food fare in America. If you have followed me in this blog, you know I don’t like to repeat a dish- not eat it- just make it again-but I’m getting better. Read “Fun Facts” and you will get a clue into my psyche.

1292052_10202133429676949_807718281_nSo here we go. I adapted this Bon Appetit- Poblano and Mushroom Taco and added Mexican Sausage- Chorizo and I really thought it spiced it up a lot.  What I liked mostly for taco night was that instead of chopping up a crazillion ingredients, it called for fewer items. More bang for your mouth. I liked it and may make it again- but don’t count on it.

Poblano, Mushroom and Chorizo Taco

Makes 4 Tacos ( Adapt to fit your family)

3 ounces Mexican Sausage, Chorizo

2 Tablespoons Vegetable oil, divided

1 fresh poblano chile, halved, seeded, thinly sliced into long strips

1/2 small red onion, sliced

3 ounces cremini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)

1 teaspoon ground cumin

4 corn tortillas

4 thin slices Monterrey Jack Cheese ( I used shredded)

Chopped fresh cilantro, Crumbled Feta  or Cotija Cheese, Assorted toppings (such as lettuce, tomatoes, salsa, lime wedges)

Crumble sausage and cook over medium heat in a large skillet for about 3 minutes. Remove and set aside from skillet and wipe drippings. Heat 1 tablespoon vegetable oil in skillet over medium high heat. Add poblano chile, red onion, and mushrooms, sauté mixture until brown about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.

Heat remaining 1 tablespoon vegetable oil in same skillet over medium high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide chorizo and mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterrey Jack Cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side.

Transfer tacos to plates. Open tacos; Sprinkle with chopped cilantro, crumbled cheese and toppings. Enjoy!


One Comment Add yours

  1. Reblogged this on Around the World in 365 and commented:

    A Labor Day and @latinamericancook repost.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s