The other morning, I woke up wanting mushrooms. We hadn’t had them in forever! So I decided to make us mushroom tacos. I looked around a little to get some ideas for other ingredients and found this great post on Epicurious for Poblano and Mushroom Tacos. We normally have tortillas, but we were out so I decided I might as well make some homemade tortillas. With only 1/2 cup of masa harina left, I found a recipe for Homemade Corn & Whole Wheat Flour Tortillas on Pham Fatale.
Corn & Whole Wheat Flour Tortillas
1/2 cup masa harina (I would have used 1 cup, but since we were out I upped the whole wheat)
1 cup whole wheat flour (I used Indian Atta flour which is more finely ground)
1/2 cup bread flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening or butter
~1-1 1/4 cup water
- Put the masa harina, whole wheat flour, bread flour, baking powder, salt, and shortening into the mixer with a dough hook.
- Heat the water to 105 degrees (I microwaved for a minute and 20 seconds).
- Pour the water into the mixer bit by bit until a dough ball forms.
- Knead the dough ball for a few minutes, wrap in plastic wrap and let sit for 30 minutes.
- Separate the ball into 12 small balls.
- Using a tortilla press and a piece of wax paper to keep the tortillas from sticking to the press, press each small ball into a tortilla.
- In a dry skillet, cook each tortilla on high flipping once until cooked through and a little browned.
Mushroom & Poblano Tacos
2 poblano peppers (sometimes mislabeled pasilla in the grocery store)
2 teaspoon oil
1/2 onion thinly sliced
2 garlic cloves thinly sliced
16 ounces mushrooms (crimini or button) cut into quarters
Salt
1-2 teaspoons taco seasoning
1 teaspoon cumin powder
1/2 red onion finely diced
1/2 cup cilantro chopped
1/4 cup cotija cheese (I used feta because that was what we had, but cotija would have been better!)
Roasted tomato salsa
Lime
- Roast poblano pepper directly on gas burner using tongs to move the pepper around until all parts are black and blistered. I used to use a broiler, thinking this method would take too much time, but I found that I could do other stuff while the pepper hung out on the burner. Just don’t leave the kitchen and check it often!
- Put blistered poblano peppers into a paper or plastic bag for a few minutes to loosen the charred skin.
- Remove pepper from bag and peel off the charred skin. Slice into strips.
- Heat the oil in a skillet and add the onions and cook for a few minutes, then add the garlic.
- Add the mushrooms and salt and cook for a few minutes.
- Add the taco seasoning and cumin and cook until the mushrooms are soft.
- Put together the tacos: Top tortillas with poblano pepper strips, mushrooms, cotija cheese, salsa, diced onions and cilantro. Squeeze w/ lime. Enjoy!