Portobello Mushroom Tacos

Dear Devon,

Things are about to get a bit hectic. After a week of pounding the pavement, we found an apartment and will be moving in on Saturday. I don't know when our internet will be up and running so I wanted to squeeze in this last post before I disappear into Barcelona's landscape. I dragged out and revamped an unsent post from months ago. My geographic location may have changed but this recipe for portobello mushroom tacos is still just as delicious.

Rummaging through the fridge in search of a quick dinner, I came up with the brilliant idea of making portobello mushroom tacos. Tortillas are regularly found in my fridge. I buy them in packs of 50 at my neighborhood market. Though they aren't as tasty as your homemade tortillas, they are an adequate substitute. At $1.25 a pack, they come in handy in the 7 o'clock hour.


Rich, hearty portobello mushrooms seem an obvious substitute for grilled meats. First, I roast them with a generous sprinkle of olive oil and salt, then set them aside to cool. I slice the large mushrooms into 1/2 inch strips. Tucked into a warm tortilla, and topped with some salty white cheese and fresh salsa, the flavor combinations are astounding. The richness of the mushrooms' flavor reminds me of the damp earth. Chunky tomato salsa, flecked with jalapenos and shredded cilantro, adds a spicy citrus tang to the succulent mushrooms. The mix of salty cheese provides a nice balance to the bright salsa, while adding a bit of savory creaminess.

Vegetarian and Mexican food aren't two words that usually go together. But these mushrooms tacos defy that logic. I served them alongside eggplant and Swiss chard enchiladas to a group of veggie friends. I'd say it was a big hit. Leftovers? There weren't any, only smiling faces and full bellies.


Portobello Mushrooms
serves 2 (makes 4 to 6 tacos)

3 large portobello mushrooms
6 tbsp olive oil
3/4 tsp salt
6-8 tortillas

Preheat oven to 400 degrees F. Line a baking sheet with foil. Set aside.

To prepare mushrooms, brush off any dirt and remove the large woody stems. Sprinkle each mushroom with 2 tsp of olive oil on both sides (1 tsp per side). Salt both sides with 1/4 tsp salt. Set on prepared baking sheet.

Roast in oven for 15-20 minutes or until the edges are lightly browned and shriveled. Place on a cutting board to cool. When cool enough to handle, slice into 1/2 inch thick slices. Serve on a large platter next to warmed tortillas.

To warm tortillas, place tortilla on a hot griddle or skillet over medium high heat, roughly 2 minutes per tortilla. The tortilla should be pliant and hot to the touch.

Tomato Salsa
3 ripe tomatoes, diced
1 yellow onion, diced
1/2 jalapeno pepper, thinly chopped
juice of 1 lime
1/2 tsp salt

Combine the ingredients above into a large bowl and toss. Set aside to marinate for 15 minutes before serving. I don't like cilantro, so I always served chopped cilantro on the side.

P.S. These are also fantastic with guacamole. Avocado makes anything taste better.

Tomatillo Salsa

Dear Devon,

One my favorite local eateries is a cheap taqueria. It's the kind of restaurant that barely squeezes eight tables into a hole in the wall. A large grill is set up at the front and a colorful jukebox hangs on the wall. The smell of oil, chorizo, and beef hangs thick in the air. Some of my female friend refuse to eat there because they can't stand the oily residue in their hair. For me, it is a small price to pay for the delicious offerings of tacos, enchiladas, and grilled meats.


The salsas are one of their biggest attractions. Each table receives a set of three brightly colored salsas. Their green chili salsa- brimming with ripe avocados- is usually the first to go. Flecks of dark green pepper are fair warning that this salsa packs some serious heat. Lucky for us, the large chunks of smooth avocado balance the heat of the peppers. My burning tongue is temporarily soothed, and the avocado encourages me to dig deeper into the allures of the bright green salsa. With my face in full flush, my nose running, and lips burning, I call for a frosty beer an arm's reach away to extinguish the fire.

That's the thing about spicy foods: The heat doesn't stop you from eating- when it's good, it only drives you to be bolder. Gladys, my college roommate, has an amazing ability to endure the spiciest of foods. She once won a jalapeno eating contest. Chili covered dried mangoes is a favorite snack of hers. She would tear up from the sheer heat of the spice, but she couldn't bring herself to stop. My green salsa is no where near as spicy as that, but it does pack plenty of punch.


Gladys also taught me about tomatillos. Her mom makes the best tamales. I would eat them ice cold from the fridge, two, sometimes three at a time. While she didn't teach me this salsa recipe, it was inspired by one of her sauces for enchiladas (a common request among my friends) and the green chili salsa at our taqueria. The resulting salsa made from blending fire roasted tomatillos with onion and jalapeno is tangy, spicy, fresh, and an all-around crowd pleaser. The recipe makes about 3 cups and lasts about 40 minutes. My boyfriend will put it on everything from eggs to crackers, chips or over rice, and sometimes eats it straight from the bowl with a big spoon. The other night we topped some chicken tacos with this fresh and unusal salsa. I make an extra big batch for snacking during the week, but somehow I doubt it will last that long.


Tomatillo Salsa
makes 4 cups

5 tomatillos
1/2 onion, quartered
half jalapeno pepper
1/2 tsp salt
2 tbsp lime juice
3/4 cup water
1 avocado, diced

Remove the papery skins from the tomatillos. Wash under warm water. Heat a large cast iron pan. Halve a jalapeno pepper. It is absolutely necessary to test the jalapeno for spiciness before adding to any dish. Heat a large cast iron pan. Place tomatillos and halved pepper directly onto the pan. As each side darkens, rotate to evenly brown every side. Roast in the pan until the skins become black and blistered.

Quarter half an onion. In the workbowl of a food processor, add the roasted tomatillos, pepper, onion, water, lime juice, and salt. Puree until smooth. If it's a bit chunky that's fine. For a smoother consistency, use a blender. Pour into a large bowl.

Halve an avocado and remove the large pit. Score the flesh, cutting the avocado into 1/2 inch dice. With a large spoon, scoop out the scored fruit. Fold avocado into the pureed salsa mixture. Pour into festive serving bowl.