(sorry, i can't find where i got the recipe but it was somewhere online. somewhere fabulous where they had a thread of "meatless monday" dishes. If you see it somewhere let me know. These were quite tasty)
INGREDIENTS:
4 Poblano peppers
2 teaspoons olive oil
4 Large Portabello Mushroom caps, sliced
2 medium Yukon Gold potatoes, thinly sliced and cut into half-moon shapes
4 cloves garlic, thinly sliced
2 cups thinly sliced red onion
2-3 tsp cumin (I like, so I add more!)
2-3 tsp chili powder (heat preference)
1/2 teaspoon ground coriander
3/4 cup dark beer
12 white corn tortillas (I used La Tortilla Factory- my fav!!)
3/4 cup reduced fat Mexican blend cheese
The juice of one lime
1/2 cup cilantro, chopped
Preheat broiler.
Cut poblanos in half lengthwise, and discard the seeds and membranes. Place poblano halves (skin sides up), on a foil-lined baking sheet. Broil for 12 minutes or until poblanos are blackened. Place the poblanos in a zip-top plastic bag, and seal. Let stand 10 minutes. While Poblanos are roasting (and standing) heat a large saucepan over medium-high. Saute mushrooms, garlic, and onion until softened, about 8 minutes. Add potatoes and garlic, continue to cook until potatoes are softened, another 10 minutes longer. Season with cumin, chili powder, and coriander. De-glaze the pan with the beer and allow to simmer until potatoes are completely soft (but still holding shape) and liquid is reduced by half and almost completely absorbed- about 5-6 minutes. While mushroom/potato mixture is reducing, remove skin from poblano peppers and rough chop into sliced. Stir into mushroom mixture. Squeeze over the juice of one lime.
So did you buy a can of dark beer to use?
ReplyDeletethanks for pointing out kam!! i meant to write on here that no i did not. you could use beef broth. i just used vegetable broth. and another tip, i would but the potatoes thinner then i did next time-like dice em instead of half mooning them. half mooning sounds funny.
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