Best 2 Poblano And Mushroom Tacos Recipes

**An Explosion of Flavors: Poblano and Mushroom Tacos with a Trio of Sauces**

Indulge in a tantalizing culinary journey with our poblano and mushroom tacos, a symphony of flavors that will delight your taste buds. This delectable dish combines the earthy notes of poblano peppers and the meaty texture of mushrooms, enveloped in warm tortillas and topped with a trio of tantalizing sauces: a creamy avocado sauce, a tangy tomatillo salsa, and a fiery habanero salsa. Prepare to embark on a flavor adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

POBLANO, MUSHROOM AND POTATO TACOS

Poblano, Mushroom and Potato Tacos image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 medium poblano chile peppers
3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped fresh parsley
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream
Juice of 2 limes
Freshly ground pepper
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

POBLANO AND MUSHROOM TACOS

Poblano and Mushroom Tacos image

Provided by Bon Appétit Test Kitchen

Categories Mushroom Sauté Vegetarian Kid-Friendly Low Cal Dinner Healthy Tortillas Monterey Jack Chile Pepper Bon Appétit Small Plates

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil, divided
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
1 teaspoon ground cumin
4 corn tortillas
4 thin slices Monterey Jack cheese
Chopped fresh cilantro
Crumbled feta or Cotija cheese
Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)

Steps:

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cotija cheese, and toppings.

Tips:

Choose the right poblano peppers. Look for peppers that are dark green and firm, with no blemishes or bruises.
Roast the poblano peppers properly. This will help to bring out their flavor and make them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skin is blackened and blistered.
Use a variety of mushrooms. This will add different flavors and textures to your tacos. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Sauté the mushrooms until they are browned and tender. This will help to develop their flavor and make them more flavorful.
Use a flavorful cheese. This will help to add richness and creaminess to your tacos. Some good options include cheddar cheese, Monterey Jack cheese, and queso fresco.
Serve the tacos with your favorite toppings. Some good options include salsa, guacamole, sour cream, and pico de gallo.

Conclusion:

Poblano and mushroom tacos are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and nutrients, and they can be made with a variety of different ingredients. So next time you are looking for a quick and easy meal, give poblano and mushroom tacos a try!