Roasted Portobello Soft Tacos
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
3 portobello mushrooms, stems removed and chopped
2 T Bragg Liquid Aminos
1 T balsamic vinegar
1 tsp liquid smoke
1 tsp dried thyme
1/2 tsp dried marjoram
½ tsp dried onion granules
¼ tsp garlic powder
1 cup corn kernels (I used an organic frozen variety)
½ onion, diced
1 red bell pepper, thinly sliced
2-3 large leaves of collard greens, stems removed and roughly chopped
2 cloves garlic, minced
1 tsp olive oil
1 tsp cumin
½ tsp smoked paprika
½ tsp ancho chile pepper
salt and pepper to taste
¼ cup cilantro
½ avocado, diced
6 corn tortillas (or small flour torillas)
Makes 6 tacos.
Preheat oven to 400. Line a baking sheet with parchment paper. Arrange the Portobello mushrooms, bottoms up, on the sheet. In a small bowl, mix together the Bragg Liquid Aminos, balsamic vinegar, liquid smoke, thyme and marjoram. Drizzle over the mushrooms. Bake in the oven for 10-15 minutes (depending on how firm you want them). Remove and let cool until they are cool enough to handle.
While the mushrooms are in the oven, you can cook the veggies. Heat the olive oil in a large pan over medium heat. Add the onions and saute until translucent. Add the garlic and sauté for one more minute. Add the bell peppers, corn, mushroom stems, cumin, smoked paprika, and ancho chile pepper, and mix to combine. Saute until bell peppers start to get a little soft, about 5-7 minutes. Add salt and pepper to taste, then add the collard greens. Saute until the collards just start to wilt (you don’t want them to get completely wilted). Toss in the cilantro, mix to combine and remove from heat. Once the mushrooms are cool enough to handle, slice them, on a diagonal, into wide strips.
Take a clean kitchen towel and lightly wet it. Wrap the corn tortillas up in the damp kitchen towel and place the kitchen towel, with corn tortillas wrapped inside, on a baking sheet and place in the oven for 5-6 minutes.
Divide the veggie mixture amongst the 6 tortillas. Top the veggies with 2-3 slices of mushroom. Sprinkle the avocado chunks on top of each pile. You can also top with salsa and/or tofu sour cream. Serve immediately and enjoy!