Fire Roasted Corn And Poblano Tacos Recipes

FIRE-ROASTED CORN AND POBLANO TACOS

Steps:

• Heat butter in heavy saute pan over medium heat.
• Cook onion for 1 minute, until slightly brown on the edges.
• Add garlic and saute 1 minute more.
• Add poblano, corn, salt, and oregano.
• Remove from heat and stir to combine.
• Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
• Stir.
• Brush a griddle, comal or heavy skillet with a light coating of oil.
• Bring to medium heat.
• Place a tortilla (or a few if they fit) on the hot surface.
• Fill tortillas on one half.
• When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
• Keep warm in oven until all are finished.
• Garnish with reserved Chihuahua cheese and lime wedges.

GRILLED PORTABELLA AND POBLANO TACOS

Steps:

• Preheat a lightly oiled grill on medium-high heat.
• While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
• Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
• Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
• Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
• Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
• To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.