The recipe title here is a playful pun, taking its cues from the pronunciation of the star ingredient. Mushrooms and chiles play surprisingly well together, and this peppy concoction highlights the maitake’s robust, roast chicken–like flavor.
Calories 272Fat 10.4 gSatfat 2.2 gMonofat 5.6 gPolyfat 1.6 gProtein 11 gCarbohydrate 39 gFiber 7 gCholesterol 7 mgIron 1 mgSodium 540 mgCalcium 120 mg
1 serrano chile, halved lengthwise2 tablespoons olive oil, divided12 ounces maitake mushrooms, coarsely chopped (about 6 cups)3 green onions, thinly sliced2 garlic cloves, minced1/4 cup organic vegetable broth1/2 teaspoon kosher salt, divided1/8 teaspoon ground red pepper2/3 cup canned unsalted pinto beans, rinsed and drained1 cup fresh corn kernels1/2 poblano chile, seeded and julienned (about 1/2 cup)8 (6-inch) corn tortillas1 cup thinly sliced napa (Chinese) cabbage3 ounces queso fresco, crumbled (about 3/4 cup)8 teaspoons Mexican hot sauce (such as Valentina)8 lime wedges
1. Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves.
2. Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 to 5 minutes or until mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic; sauté 30 seconds. Add broth, 1/4 teaspoon salt, and red pepper; reduce heat, and cook 3 minutes or until mushrooms are tender. Stir in beans. Remove mushroom mixture from pan; wipe pan clean with a paper towel.
3. Increase heat to high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add corn and poblano; sauté 2 minutes or until slightly softened. Stir in remaining 1/4 teaspoon salt.
4. Heat tortillas according to package directions.
5. Place 1/3 cup mushroom mixture in each tortilla. Divide corn mixture evenly among tacos. Top each taco with 2 tablespoons cabbage, 1 1/2 tablespoons cheese, and 1 teaspoon hot sauce. Serve with lime wedges.
Cooking time: 45 minutes – Serve for 4.