Thursday April 03, 2008
portobello mushroom tacos + guacamole
If you love Mexican food this is a must-have cookbook for your collection.There are over 125 recipes that highlight food from the regions of the Yucatan to Oaxaca with the creative flair Scott Linquist is famous for. I knew this book would be a keeper for my Seduction Meal library.
Flipping through the pages there were so many recipes I wanted to try. For my Mexican Seduction Meal I chose to serve "el amor de mi vida" Grilled Portobello Mushroom Tacos, Guacamole and chips, and Pico de Gallo. Served with a chilled glass of beer and a wedge of lime...let the fiesta begin!
Grilled Portobello Mushroom Tacos + Guacamole
served with Salsa Pasilla and Queso Fresco
For this meal I break the prep into 4 tasks. First I made the Mushrooms which need to marinate for at least one hour. Next I made the Salsa Pasilla; this salsa is pure heaven. The tomatoes, garlic and onions are roasted and then pureed with a blend of mesmerizing flavors. You will love it! Next I made the Pico de Gallo and ended with the Guacamole. Note: The first three tasks call for refrigeration for at least one hour, so be sure to make this 1-2 hours before your meal. If you prefer, you can make everything but the guacamole the day before.
Ingredients and Tasks
12 six inch corn tortillas, purchased or home made (I bought mine and had to use flour tortillas)
1 cup very thin sliced romaine lettuce
1 cup of crumbed queso fresco (I had to substitute a mild goat cheese)
1/2 cup of olive oil
2 Tbsp freshly squeezed lime juice
2 Tbsp chopped fresh cilantro leaves
1 Tbsp chopped garlic
1 serrano chile, stemmed and chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
6 large Portobello mushrooms, stemmed
In a large bowl, combine the olive oil, lime juice, cilantro, garlic, chile, salt, and pepper. Add the mushrooms, turn to coat evenly, and let stand for at least 1 hour. I had to add a bit more olive oil to coat them all.
Salsa Pasilla (this sauce is heaven!)
4 medium whole plum tomatoes
1 small yellow onion, quartered
3 cloves of garlic
6 pasilla chiles
2 chipotle chiles
2 tsp dark brown sugar
2 bay leaves
1/2 tsp dried oregano, preferably Mexican
1/2 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp finely chopped fresh thyme leaves
1/4 cup white vinegar
2 tbsp kosher salt
Preheat the oven to 400 F. Spread the tomatoes, onion, and garlic on a baking sheet, and bake for 15 - 20 minutes until the onion is slightly brown. Toast and rehydrate the pasilla and chipotle chile. In a jar of an electric blender, and working in batches if you need to, add the drained rehydrated chiles, roasted tomatoes, onions, and garlic along with the remaining salsa ingredients, except the salt, and puree until smooth. Add salt to taste, transfer to a bowl, cover and refrigerate.
Pico de Gallo
6 plum tomatoes, seeded and cut into small cubes
1 medium red onion, chopped
1 to 3 serrano or jalapeno chiles, chopped
1/4 cup chopped fresh cilantro leaves
1 Tbsp fresh lime juice
Mix all ingredients together. Season with about 1/2 tsp of salt (or to taste), and refrigerate for 1 hour.
2 Tbsp finely chopped fresh cilantro leaves
2 tsp finely chopped yellow onion
2 tsp minces jalapeno or serrano chiles, seeds and membranes removed, if desired
Kosher or coarse salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp freshy squeezed lime juice
Warm tortilla chips for serving
Mash together 1 Tbsp of the cilantro, 1 tsp of the onion, 1 tsp of the chile and 1/2 tsp of salt in the bottom of a Molcajete (a lava-stone mixing/serving bowl) or a medium sized-bowl. Add the avocados and gently mash with a fork until chunky smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in the tomato and lime juice, adjust the seasoning to taste, and serve with a basket of warm corn tortilla chips. Make this just before you are going to serve it, but before preparing the tacos so the flavors can settle in.
Preparing the Tacos
Heat a barbecue or gas grill until hot. Wrap the tortillas in aluminum foil and put them on the grill to warm. Lift the mushrooms from the marinade and discard the marinade. Place them individually on the grill and cook for 2-3 minutes, and then turn and cook the second side for the same amount of time. Remove and but the mushrooms into 1/2 inch wide strips.
Serve 3-4 strips of mushrooms to each tortilla and top with a generous pinch of lettuce, 2 tablespoons of Pico de Gallo, 1 tablespoon of Queso Fresco, and 2 tablespoons of the absolutely delicious Salsa Pasilla. Fold in half and serve 2 tacos on each plate.