cartoon by marc johns.

Friday, December 23, 2011

Caramelized Onion, Roasted Poblano, and Portobello Tacos

This recipe is delicious.  Anything with mushrooms and caramelized onions has a special place in my heart.  Add to that combination cheese and avocado, and in my opinion, it doesn't get much better.  The fire-roasted poblano peppers add a wonderful sweet smokiness to the tacos (they are not spicy at all if you remove the seeds).  Fire-roasting the peppers was pretty exciting to me (I'm a dork) because I have seen chef after chef do it on the Food Network and I had always wanted to try it.  Turns out, it really is easy, and it is also delicious - my favorite kind of food trick!  I also am a big fan of vegetarian meals that have portobello mushrooms because they have a kind of meatiness to them that prevents me from missing the meat.    

4 Portobello Mushroom Caps
3 Poblano Peppers (also known as Pasilla Peppers)
1 Red Onion, diced or sliced
White Corn Tortillas
Grated Monterey Jack Cheese
2 Avocados, sliced

1.  First, roast the peppers.  Place the peppers directly on your stove-top range while the burner is set to medium-high heat.  Hold them with tongs to turn them until all sides blister and blacken.  

On the burner. 
2.  After the peppers blacken, put them immediately into a glass bowl and cover tightly with plastic wrap.  The wrap traps the heat from the peppers and allow the steam to loosen the skins.  Keep the peppers in the bowl until they are cool enough to touch.  

In the Bowl.
Covered and Steaming.
3.  While the peppers steam, drizzle a small amount of oil into a pan and put in the onions.  Leave on low heat and do not stir the onions very often.  (The less you stir, the better the onions will caramelize.)  Allow them to turn translucent and then turn golden.  (Tip: if you are having trouble getting the onions to caramelize, put a small sprinkle of sugar in the pan.)  Once they are done, put in a bowl and set aside.

4.  Brush the portobello caps with olive oil, then cut them into bite-size pieces.  Saute the mushrooms in the same pan used for the onions.  Saute until tender.  Set aside in a separate bowl.

5.  Take the peppers out of the bowl and using your fingers, peel the skin off them.  The skin should just slip off.

Skin peels right off.
Peeled peppers.
6.  Slice the peppers into bite-size pieces, removing the seeds. 

Sliced peppers.
7.  Serve with white corn tortillas heated over the grill.

Tortillas beginning to brown.

I served these tacos with black beans and Spanish rice.  Take a warm tortilla and put peppers, portobello, onions, sliced avocado, cheese, and salsa.  Enjoy!  This recipe makes 5-6 servings.

Taco with Sides.

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