Bobby Flay: Grilled Portobello & Rajas Salsa Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cup ancho chile powder2 tablespoons ground coriander2 tablespoons dry mustard2 tablespoons paprika2 tablespoons freshly ground black pepper2 tablespoons kosher salt1 tablespoon chile de arbol or cayenne pepper1 tablespoon ground cumin1 tablespoon dried oreganoPortobello Mushrooms and Rajas:2 large portobello mushrooms, stems removedCanola oil, for brushing vegetables1 large or 2 medium Anaheim chiles1 large yellow bell pepper1 large red bell pepperKosher salt and freshly ground black pepper1/2 cup chopped fresh cilantro2 tablespoons extra-virgin olive oil6 scallions, thinly sliced1 Fresno chile, finely dicedJuice of 1 limeTortillas and Toppings:Eight 8-inch flour tortillas1 cup crumbled queso frescoLime wedges, for serving
Heat a grill to medium high.
For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)
For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.
For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.
Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.
Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MGIRLG.
For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)
For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.
For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.
Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.
Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MGIRLG.
Nutritional Info Amount Per Serving
- Calories: 142.8
- Total Fat: 7.3 g
- Cholesterol: 1.3 mg
- Sodium: 886.2 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 12.1 g
- Protein: 8.1 g
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