{"id":1705,"date":"2012-05-24T13:38:47","date_gmt":"2012-05-24T20:38:47","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1705"},"modified":"2014-03-21T15:22:30","modified_gmt":"2014-03-21T22:22:30","slug":"mushroom-poblano-tacos-w-homemade-corn-whole-wheat-tortillas","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/mushroom-poblano-tacos-w-homemade-corn-whole-wheat-tortillas\/","title":{"rendered":"Mushroom & Poblano Tacos w\/ Homemade Corn & Whole Wheat Tortillas"},"content":{"rendered":"
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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<\/a>. 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<\/a>\u00a0on Pham Fatale<\/a>.<\/p>\n

Corn & Whole Wheat Flour Tortillas<\/span>
\n1\/2 cup masa harina (I would have used 1 cup, but since we were out I upped the whole wheat)
\n1 cup whole wheat flour (I used Indian Atta flour which is more finely ground)
\n1\/2 cup bread flour
\n1 teaspoon baking powder
\n1\/2 teaspoon salt
\n1 tablespoon shortening or butter
\n~1-1 1\/4 cup water<\/p>\n

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  1. Put the masa harina, whole wheat flour, bread flour, baking powder, salt, and shortening into the mixer with a dough hook.<\/li>\n
  2. Heat the water to 105 degrees (I microwaved for a minute and 20 seconds).<\/li>\n
  3. Pour the water into the mixer bit by bit until a dough ball forms.<\/li>\n
  4. Knead the dough ball for a few minutes, wrap in plastic wrap and let sit for 30 minutes.<\/li>\n
  5. Separate the ball into 12 small balls.<\/li>\n
  6. 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.<\/li>\n
  7. In a dry skillet, cook each tortilla on high flipping once until cooked through and a little browned.<\/li>\n<\/ol>\n
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    Mushroom & Poblano Tacos<\/span>
    \n2 poblano peppers (sometimes\u00a0mislabeled\u00a0pasilla in the grocery store)
    \n2 teaspoon oil
    \n1\/2 onion thinly sliced
    \n2 garlic cloves thinly sliced
    \n16 ounces mushrooms (crimini or button) cut into quarters
    \nSalt
    \n1-2 teaspoons taco seasoning
    \n1 teaspoon cumin powder
    \n1\/2 red onion finely diced
    \n1\/2 cup cilantro chopped
    \n1\/4 cup cotija cheese (I used feta because that was what we had, but cotija would have been better!)
    \nRoasted tomato salsa
    \nLime<\/p>\n<\/div>\n

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    1. 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!<\/li>\n
    2. Put blistered poblano peppers into a paper or plastic bag for a few minutes to loosen the charred skin.<\/li>\n
    3. Remove pepper from bag and peel off the charred skin. Slice into strips.<\/li>\n
    4. Heat the oil in a skillet and add the onions and cook for a few minutes, then add the garlic.<\/li>\n
    5. Add the mushrooms and salt and cook for a few minutes.<\/li>\n
    6. Add the taco seasoning and cumin and cook until the mushrooms are soft.<\/li>\n
    7. Put together the tacos: Top tortillas with poblano pepper strips, mushrooms, cotija cheese, salsa, diced onions and cilantro. Squeeze w\/ lime. Enjoy!<\/li>\n<\/ol>\n