Recipe

Hosted By
DnD

		Grilled Portobello and Rajas Salsa Taco with Queso Fresco
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

BOBBY'S RUB FOR BEEF OR PORK:

1/4 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 & 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.