Back in May, I spent a weekend in Sonoma with some friends. We rented a giant house in Guernville and relaxed for four days, drinking wine, lounging by the pool, driving around Healdsburg, and playing Taboo. We took turns cooking and one night, a few of us teamed up for Mexican. I made my sweet potato and chorizo tacos, my husband made the guacamole, and our friends made some amazing salsas, beans, and these incredible vegetarian tacos.
I’ve been craving those tacos ever since that night and finally got around to making them. And you should too because they are awesome. My proportions here are just rough estimates. Use whatever you have on hand in whatever combo you like.
Corn, Poblano, and Mushroom Tacos
Recipe by my friends, Gabriel and Christina
a pound or so of cremini mushrooms, thinly sliced
A few poblano peppers, cut into 1 1/2 inch pieces
2 ears of corn, shucked
A couple cloves of garlic, minced
Pinch of red pepper flakes
A big splash of canola oil
Half an onion
a bunch of cilantro
a bit of cotija cheese, to serve
tortillas (should make enough to fit on about 10 or so 6 inch tortillas)
Mince the onion and the cilantro. Mix together with a big pinch of salt and the squeeze of a half of lime. Stir and set aside.
In a wide skillet on medium, heat a bit of canola oil. Add the red pepper flakes and garlic, stir for a minute or so. Turn the skillet up to medium high, and add the peppers. Saute for a few minutes, until they start to soften. Add the mushrooms. Saute for 5-8 minutes. If the vegetables start to look dry and stick to the pan, add a small splash of water.
When the peppers and mushrooms are cooked, stir in the corn. Saute until the corn is warmed through.
Spoon on to the tortillas and add a spoonful of the onion-cilantro mixture and a few crumbles of cotija cheese.