Smoky Poblano-and-Portobello Tacos

Smoky Poblano-and-Portobello Tacos
  • 4Servings


  • 4 large poblano chile peppers
  • 3 tablespoons vegetable oil
  • 3 medium portobello mushroom caps, sliced
  • 4 baby yukon gold potatoes, halved and very thinly sliced into half-moons
  • 1 large red onion, halved and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 1/2 teaspoons ground cumin (about 1/2 palmful)
  • 1 teaspoon dried oregano (about 1/2 palmful)
  • Salt and pepper
  • 1 cup beer, such as Negra Modelo
  • 12 corn tortillas, charred over a burner or in a dry skillet, then wrapped in foil or placed in a kitchen towel
  • 2 cups shredded extra-sharp smoked cheddar or extra-sharp cheddar cheese
  • Lime wedges, fresh cilantro and sour cream, for serving


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.

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.