Tacos with mushrooms, potatoes and peppers
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Step-by-step recipe for tacos with mushrooms, potatoes, and peppers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium poblano chili peppers
- 3 medium potatoes, peeled and cut into 1.5cm pieces
- 2 tbsp. l. olive oil
- 1.5 tbsp finely chopped cilantro
- 1.5 tbsp finely chopped parsley
- 2 tbsp (30 g) butter
- 1 large onion, halved and finely chopped
- 350 g porcini mushrooms, cleaned and thinly sliced
- 1 clove garlic, minced
- 1/2 cup sour cream
- Juice of 2 limes
- Corn tortillas, warm and varied toppings (cheese, green onions, chips, salsa) for serving
We recommend
Recipes with similar ingredients: ancho pepper, potato, cilantro, parsley, onions, porcini mushrooms, garlic, sour cream, lime juice, tortilla
Cooking the dish according to the recipe:
- Grill the poblano chile directly over a gas burner or on a grill, turning with tongs, until thoroughly charred, about 10 minutes. Transfer to a bowl, cover with a plate, and let cool until just handled, about 10 minutes more. Scrape off any charred skin with a knife; remove stems and seeds. Cut the poblano chile into strips and set aside.
- Place the potatoes in a large saucepan and cover with cold water; season with salt. Place over medium-high heat and cook until just beginning to soften, 5 to 6 minutes; drain.
- Heat olive oil in a skillet over medium-high heat. Add the potatoes and fry until golden brown and crispy, about 4 minutes per side. Using a slotted spoon, transfer to a paper towel-lined plate to absorb excess oil. While still hot, season with herbs and salt to taste. Wipe out the skillet.
- In the same skillet, heat the butter over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, about 6 minutes. Add the mushrooms and cook, stirring occasionally, for 6 to 8 minutes. Stir in the remaining seasonings and garlic; cook for 1 minute. Add the roasted poblano chiles, sour cream, lime juice, and a few tablespoons of water; stir and heat through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in corn tortillas with assorted toppings.
Categories:
Similar recipes
