Grilled Portobello and Rajas Salsa Taco with Queso Fresco

By Valarie

Ingredients

• Bobby's Rub for Beef and 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 and Toppings:
• Eight 8-inch flour tortillas
• 1 cup crumbled queso fresco
• Lime wedges, for serving

Details

Servings 4
Preparation time 25mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

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.