Friday Night Tacos-Poblano, Mushroom and Chorizo

Tags

Chorizo, Cotija Cheese, Mexican cuisine, Mushroom, Taco, tortilla

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.

So 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!

Related articles

• Creamy Corn and Chorizo Stuffed Mushrooms (aroundtheworldin365.wordpress.com)
• The tastiest tacos across the USA (usatoday.com)
• Meatless Monday & Taco Tuesday: Portobello Fajitas with Avocado Poblano Crema (and some thoughts on dieting) (champagneinmyboots.com)

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