Chipotle Marinated Kale And Smoky Mushroom Tacos Recipes
CHIPOTLE MARINATED KALE AND SMOKY MUSHROOM TACOS
Steps:
- Place the kale leaves on a cutting board and chop them into strips, then place them in a bowl. Add 1 tablespoon of oil, the adobo sauce and chipotle chili powder, tossing well. Use your hands to massage the ingredients into the kale. Set it aside. (and wash your hands! so you don't burn the heck out of your eyeballs.)
- Heat a large skillet over medium-low heat and add the remaining 1 tablespoon of olive oil and butter. Stir in the mushrooms, tossing to coat in the butter, then cook until the mushrooms are soft and juicy, about 6 to 8 minutes. Stir in the garlic, cumin, salt and pepper. Stir in the chopped cilantro. Turn off the heat. I also like to crumble a bit of the queso fresco in here now too, but that's your call.
- Assemble the tacos by placing a handful of the marinated kale on a tortilla. Place the avocado slices on top, then some of the mushrooms, the tomatoes, sweet onion, more cilantro and queso fresco. Devour!
GRILLED WILD MUSHROOM AND KALE TACOS WITH CHIPOTLE SALSA RECIPE - (4.3/5)
Provided by á-159368
Number Of Ingredients 23
Steps:
- Chipotle Salsa: 1. Preheat the broiler. In a flat pan, brush onion quarters with 1 tsp. of the oil. Broil on a rack about 5 inches from the heat about 8 minutes, turning once, until soft and golden. 2. In a small skillet, heat the remaining oil over medium. Add garlic and sauté until soft and golden, shaking the pan occasionally. 3. In a blender, combine onion, garlic, tomatoes (including juices), chipotle peppers, bay leaf, cumin, basil, oregano, cinnamon, black pepper, and allspice. Puree until smooth. Pour the mixture into a large saucepan and simmer for 30 minutes. Season to taste with salt. Salsa will last for about a week stored in the refrigerator in an airtight container. Tacos: 1. Heat a gas grill or large heavy skillet over medium-high heat. In a large bowl, toss the mushrooms with 2 tbsp. of oil, and grill or sauté them in skillet until browned and just cooked through. Remove mushrooms from heat, cut into slices, season with salt and pepper, and spoon Chipotle Salsa to taste on top. 2. In a large skillet, heat remaining oil over high. Add the kale and cook about 5 minutes or until crisp, turning often. Season to taste with salt and pepper. 3. Spoon mushrooms onto tortillas, garnish with the kale and goat cheese, and serve with some of the remaining salsa on the side.
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SMOKY CHIPOTLE MUSHROOM TACOS - THE LAST FOOD BLOG
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- Add the 1 and 1/2 tablespoons of chipotle paste, 1 teaspoon of smoked paprika, 1/2 a teaspoon of dried oregano, 1/2 a teaspoon of ground cumin and 1/2 a teaspoon of ground coriander and 1/2 teaspoon of sea salt to a bowl and mix well.Add the minced garlic and fresh coriander along with the orange and lime juice to the bowl and whisk well.
- Mix all the slaw ingredients together in a large bowl and leave in the fridge until you are ready to serve your tacos.
- Add the peeled avocado to a bowl along with the chopped coriander, lime juice and salt.Using a fork mash the avocado until you have a rough mash.Cover and leave in the fridge until you are ready to make the tacos.
- Spray a griddle pan with a little oil.Place the mushrooms stalk side down on the pan and cook for about 10 minutes.Turn the mushrooms over and cook for another 10 minutes or until the mushrooms are cooked through. Place a large lid over the pan for this part, it will speed up the cooking of the mushrooms.Depending on the size of your griddle pan you may need to cook the mushrooms in batches. If so you can keep them warm in a preheated oven.Slice the mushrooms when you are ready to serve.
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