Bobby Flay: Grilled Portobello & Rajas Salsa Tacos

4 cup ancho chile powder
2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon chile de arbol or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
Portobello Mushrooms and Rajas:
2 large portobello mushrooms, stems removed
Canola oil, for brushing vegetables
1 large or 2 medium Anaheim chiles
1 large yellow bell pepper
1 large red bell pepper
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
6 scallions, thinly sliced
1 Fresno chile, finely diced
Juice of 1 lime
Tortillas and Toppings:
Eight 8-inch flour tortillas
1 cup crumbled queso fresco
Lime 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.