Smoky Poblano-and-Portobello Tacos

Name: Smoky Poblano-and-Portobello Tacos
Yield: 4
Ingredients: 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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Dec 28, 2011

4Servings

Ingredients

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

Preparation

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.