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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Char the poblanos on a grill or under the broiler until blackened all over. Place the charred poblanos in a bowl and cover until cool enough to handle. Wipe off the charred skins; seed and thinly slice.

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  • In a large skillet, heat the oil over medium-high to high heat. Add the mushrooms and cook until darkened and softened, 7 to 8 minutes. Add the potatoes, onion, garlic, cumin, oregano, salt and pepper and cook for 10 minutes longer. Deglaze the pan with the beer and stir in the poblanos.

  • Spoon one-quarter of the filling onto 3 corn tortillas. Repeat for 3 more servings. Sprinkle the cheese on top. Squeeze the juice of the lime wedges over each portion and top with the cilantro and sour cream.

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