Taco Tuesday is a reminder that even after a rough start, there’s always something to look forward to. In my Taco Belle class, we discovered a winning combination of flavors that surprised us all. The heat of the chipotle, the meatiness of the portobello, and the creamy and smoky texture of the gouda brought together a truly inspiring taco. I invite you to enjoy this delicious creation and discover your own winning combination.
Portobello Mushroom Tacos with Chipotle
- 1 pound portobello mushrooms,
- 3 Tbsp unsalted butter
- 3 cloves garlic, minced
- ½ tsp kosher salt
- pinch of freshly ground black pepper
- 2 tsp chipotle puree
- 1 Tbsp finely chopped cilantro
- 1 cup finely grated smoked gouda
- 1/4 cup toasted seeds
- Chipotle puree: Puree a can of chipotles in adobo sauce in a blender. Store remaining in your refrigerator for up to 1 month.
- Remove the mushroom stems, chop them and reserve. If any of the mushrooms are large, scrape off the gills with a spoon and reserve. Cut the caps into 1/4 inch thick slices and reserve.
- Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium high heat. Melt the butter in the pan, then add the sliced mushroom caps, pepper and saute until golden brown and caramelized, 8 - 10 minutes.
- Cook mushrooms in batches to be sure they brown and not steam from overcrowding. Add more butter as the mushrooms cook, if necessary, as they have a tendency to absorb all the butter from the pan
- Remove from the heat and mix in the chipotle puree and cilantro. Sprinkle on the cheese just to melt and serve immediately or keep warm utnil ready to serve
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pumpkin seeds. Grab, fold, and eat right away.